CHICKEN PAPRIKA
4 skinless, boneless chicken breasts
1 tablespoon margarine
1 (10 3/4 oz) can Campbell's Condensed Cream of Chicken and Mushroom Soup
1/3 cup sour cream (or plain yogurt)
2 teaspoons paprika
1/8 teaspoon ground red pepper
hot cooked noodles (to serve)
In skillet, in 1 Tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside.
In skillet, combine soup, sour cream, paprika and ground red pepper. Heat to boiling.
Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink; stir often.
Serve with noodles.
Servings: 4
Source: Campbell's
4 skinless, boneless chicken breasts
1 tablespoon margarine
1 (10 3/4 oz) can Campbell's Condensed Cream of Chicken and Mushroom Soup
1/3 cup sour cream (or plain yogurt)
2 teaspoons paprika
1/8 teaspoon ground red pepper
hot cooked noodles (to serve)
In skillet, in 1 Tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside.
In skillet, combine soup, sour cream, paprika and ground red pepper. Heat to boiling.
Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink; stir often.
Serve with noodles.
Servings: 4
Source: Campbell's
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