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Chicken Paprikash Casserole
Chicken Paprikash Casserole
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Prep Time:
40 minutes
Total Time:
1 hour 5 minutes
Modern twist on traditional Hungarian chicken paprikash casserole with red peppers, paprika, and sour cream, served over egg noodles.
Ingredients:
  • 6 boneless skinless chicken thighs, cut into 1-inch pieces (about 1 1/2 lb)
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 oz uncooked wide egg noodles
  • 4 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1 1/4 cups chopped red bell peppers
  • 3 cloves garlic, finely chopped
  • 2 tablespoons sweet Hungarian paprika
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
  • 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 4 oz cream cheese
  • 1 cup sour cream
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon finely chopped Italian (flat-leaf) parsley
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper for flavor.
  • Prepare noodles according to package instructions, then drain them.
  • In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook chicken for 6 to 8 minutes, stirring occasionally, until no longer pink in the center. Remove chicken from skillet with a slotted spoon.
  • Heat 2 tablespoons oil in a skillet over medium heat. Add onions, bell peppers, and garlic. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Add paprika and flour; cook and stir for 1 minute. Stir in tomato paste; cook and stir for another minute. Pour in chicken broth, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat and simmer for 3 to 5 minutes until thickened. Remove from heat and stir in cream cheese and sour cream.
  • Transfer the cooked noodles back to the pot. Add the cooked chicken and onion and bell pepper mixture. Mix everything together well. Then, transfer the mixture into a baking dish.
  • Cover the dish with a shiny blanket of foil and bake for 20-25 minutes, or until piping hot all the way through.
  • Heat 1 tablespoon oil in an 8-inch skillet over medium heat. Add bread crumbs and stir to coat. Cook for 3 to 4 minutes until lightly browned. Transfer to a small bowl, stir in parsley, and sprinkle over the baked casserole before serving.

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