Chicken Paprika Casserole Recipe
Ingredients
| Egg noodles | 8 Ounce | |
| Onion | 1 Small, chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| Chickens | 2 , quartered | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Sweet paprika | 1 Tablespoon | |
| Chicken broth | 2 Cup (16 tbs) | |
| Tomato sauce | 2 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Sour cream | 2 Cup (16 tbs) |
Directions
Cook noodles until barely tender, drain and put in 5-quart casserole.
Saute onion in the butter.
Remove onion and, in same skillet, saute chicken a few pieces at a time until lightly browned on both sides.
Add more butter if necessary.
Arrange chicken on noodles.
Blend flour into drippings in skillet.
Add salt, pepper and paprika.
Cook, stirring, 1 or 2 minutes.
Add chicken broth and cook until slightly reduced and thickened.
Remove from heat, add tomato sauce, Worcestershire sauce and sour cream and pour over chicken.
Bake in 350° oven about 1 1/2 hours.
Saute onion in the butter.
Remove onion and, in same skillet, saute chicken a few pieces at a time until lightly browned on both sides.
Add more butter if necessary.
Arrange chicken on noodles.
Blend flour into drippings in skillet.
Add salt, pepper and paprika.
Cook, stirring, 1 or 2 minutes.
Add chicken broth and cook until slightly reduced and thickened.
Remove from heat, add tomato sauce, Worcestershire sauce and sour cream and pour over chicken.
Bake in 350° oven about 1 1/2 hours.
Chef
