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Paprika Chicken with Sour Cream Gravy

Paprika Chicken with Sour Cream Gravy

4.06 157

This quick cooking dish features seasoned browned chicken breasts cloaked in a smooth sauce made with sour cream, green onion and cream of chicken soup.

serves 4 people


cost per recipe: $9.70

The price is determined by the national average.

  • 1/2

    cup all-purpose flour

  • 2

    teaspoons paprika

  • 1

    teaspoon garlic powder

  • 1

    teaspoon ground black pepper

  • 1

    teaspoon ground red pepper

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1/4

    cup butter

  • 1

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

  • 2

    green onion, sliced (about 1/4 cup)

  • 1

    container (8 ounces) sour cream

view nutrition info

How to Make It

Step 1

Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.

Step 2

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

Step 3

Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream. 

Recipe Tips

  • Serving Suggestion: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

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

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

Buy Now
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

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Ratings & Reviews

  • AngryMomWhoNeedsWine

    November 11, 2015

    Makes me look like a culinary genius

    I messed this recipe up (started browning the chicken without dredging it first in the spice and flour mixture because I didn't look at the recipe first before starting#, then kinda threw the spices on top as it was browning #and didn't even have them all) and yet it was fantastic. My husband said, "Good thing we don't have anymore because I would eat it al." I can't wait to make this again - the right way next time.

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  • Jenny S.

    January 24, 2018

    Love Campbell’s Paprika Chicken ❤️

    A go-to recipe in my weekly rotation!!! The boys love it and you can easily adjust the heat level!

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  • brushjl

    February 8, 2015

    Great Taste but too many Calories

    I would make this again if my young son was around, but for those in their later years trying to watch calories, was too fattening.

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  • Jennifer G.

    July 18, 2014

    Cold Weather Classic

    This is great, easy and just a little spicy. By accident when I first made this I didn't realize the breasts were supposed to be whole (i first tried this a way long time ago before photo was available) so I cut the breasts up into small strips, then dip them into the flour mixture and then cook them up to nearly done. Doing this gives the chicken a little crispier texture. I go ahead and keep the chicken in the pan when I simmer the soup. The flavors really meld together better. Then I like to serve it over egg noodles (the thick frozen ones are the best). It's a huge hit in our house and great for chilly days.

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  • Karen L.

    March 26, 2014


    Amazing. .. I added cubed baby potabella mushrooms, chalets instead of green onions and fresh garlic. Change the soup 2 cream of mushroom roasted garlic And placed over egg noodles. ..omg

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