Campbell's paprika chicken

Yield: 4 servings

Measure Ingredient
1 tablespoon Butter
4 Skinless, boneless chicken
Breast halves
1 cup Cream of mushroom soup
2 tablespoons Paprika
⅛ teaspoon Ground red pepper
⅓ cup Sour cream
Hot cooked noodles & parsley

1>. In skillet, melt butter and brown chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet.

Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir in sour cream. Heat through. Serve over noodles.

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