How's this for easy elegance… sautéed chicken is added to a creamy mushroom sauce seasoned with paprika and red pepper for a delicious dish that's ready in just 40 minutes. This eas...
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.Stir the soup, paprika and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.Stir in the sour cream and cook until the sauce is hot and bubbling. Serve the chicken and sauce with the noodles.
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup2 teaspoons paprika0.125 teaspoon ground red pepper0.333 cup sour cream or plain yogurt4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)
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