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Chicken Paprikash

This cooks noodles with chicken rather than pouring over noodles. It is excellent if I do say so myself.

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  • 4 boneless chicken breasts, cut into pieces
  • 1/4 cup butter or margarine, melted
  • 1/2 cup onion, chopped
  • 1/3 cup green bell pepper, chopped
  • 1 garlic clove, chopped
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons paprika
  • 1/4 teaspoon pepper
  • 1 can chicken broth
  • 2 cups sour cream
  • 1/2 teaspoon Worcestershire sauce
  • 8 ounces medium noodles
  • 1 can diced tomatoes, slightly chopped


  1. Lightly brown chicken in skillet and set aside.
  2. Sauté onion in pan drippings until tender; blend in flour, salt, paprika, and pepper. Cook over low heat until bubbly.
  3. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened.
  4. Remove from heat; stir in sour cream, Worcestershire sauce and tomatoes.
  5. Cook noodles to al dente; drain.
  6. Combine noodles and half of sour cream sauce; spoon into a shallow 2-quart casserole.
  7. Top with chicken; pour remaining sauce over chicken.
  8. Bake at 325 degrees F for 1 hour.

Yield: 6 servings

Recipe by Millie Curry