Unfortunately for me, I never have leftover cooked chicken sitting in the fridge. So, to add to my cooking time, I had to cook up some chicken breasts to make this. If I didn't have to do that, this would be a really quick and easy meal! I left the original recipe below, the only change that I made was that I didn't add the hot paprika (1. because I don't have any and 2. I wanted it kid-friendly). The kids enjoyed this enough to eat all of their dinner (minus the red pepper pieces for my daughter) and my daughter was willing to take leftovers for lunch the next day!
One Perfect Bite food blog
http://oneperfectbite.blogspot.com/2009/01/quick-fix-chicken-paprikash.html
Ingredients:
1/4 cup butter
1 cup chopped onion
1/2 cup diced red bell pepper
1 can (10.5-oz.) condensed chicken broth, undiluted
1 tablespoon Hungarian sweet paprika
1 teaspoon Hungarian hot paprika
1/2 teaspoon kosher salt
1 cup sour cream
1 tablespoon all-purpose flour
3 cups cubed cooked chicken
2 to 3 cups hot cooked egg noodles
Directions:
1) Melt the butter in a large skillet. Add onion and saute until tender and lightly brown, about 5 minutes. Add red pepper and cook until tender, about 3 to 4 minutes longer. Stir in chicken broth and bring to a boil. Stir in sweet paprika, hot paprika and salt. Stir flour into sour cream and whisk into sauce until smooth; bring to a simmer. Taste and adjust seasoning if necessary.
2) Fold in chicken and noodles. Cook, stirring, over medium heat to warm chicken and noodles, about 3 minutes. Serve hot. Yield: 4 servings.
Family Rating: 1 1/2 thumbs up.
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