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Easy Chicken Paprika

Easy Chicken Paprika

5 21

How's this for easy elegance… sautéed chicken is added to a creamy mushroom sauce seasoned with paprika and red pepper for a delicious dish that's ready in just 40 minutes. This easy chicken paprika recipe is a definite keeper.

serves 4 people

Ingredients

cost per recipe: $9.83

The price is determined by the national average.

  • 1

    tablespoon butter

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 2

    teaspoons paprika

  • 1/8

    teaspoon ground red pepper

  • 1/3

    cup sour cream or plain yogurt

  • 4

    cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)

view nutrition info

How to Make It

Step 1

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Step 2

Stir the soup, paprika and red pepper in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.

Step 3

Stir in the sour cream and cook until the sauce is hot and bubbling. Serve the chicken and sauce with the noodles.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(21)
  • Hollyjo

    October 21, 2013

    So easy when you don't have a lot of time.

    Been making this for many years except with Cream of Celery soup. No you can't taste any celery. I like it better then with mushroom or chicken soup. Very easy recipe& always tastes great!

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    (1) (0)
  • Elizabeth J.

    June 26, 2018

    OMG doing this again

    I love doing chicken this way. Now that I'm not scorching the oil lol. Its so juicy and tender and the sauce lets it cook as long as it needs to finish and no burning! The red pepper isn't too hot as little as it is it's perfect. I added broccoli and what my GM called a mock hollendays swirled on top. I never seem to measure it but a half cup mayo a teaspoon of mustard and a half teaspoon of lemon juice is about right. It's tart and creamy cools the heat from the chicken sauce just right.

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    (0) (0)
  • Cori S.

    June 23, 2018

    One of my favorite

    Delicious enough said

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    (0) (0)
  • jen r.

    July 15, 2013

    tasty

    Excellent tasting and easy to make. As someone mentioned I doubled the sauce but used one can of cream of mushroom and one can of cream of potato. I also added a bit more of paprika. I used rice instead of noodles as well.

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    (0) (0)
  • Robin66

    December 18, 2012

    Awesome!

    I double or triple the sauce because I like it saucy and its great leftovers. I use rice instead of noodles and even without chicken the sauce it's awesome with the rice!

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