Saucy Chicken

Joseph and I have decided on a new dinner for our regular rotation. I won't be able to make it as often as I want when I go back on Weight Watchers but I'm sure I can make it WW friendly with some fat-free/reduced-fat changes. This dish leaves the chicken moist and juicy and the flavor of the sauce pairs perfectly with the egg noodles. Joseph and I both give this recipe an A+.

And if you didn't notice from the recipe... I am definitely not opposed to using cream of "fill in the blank" soups like some cooks are. I think that if it makes it easier for me when I'm crazy busy and it gives you a tasty meal than it's worth it. And Joseph couldn't live without his tuna casserole.

Source: Campbell's Cream of Chicken & Mushroom soup label



Chicken Paprika ala Campbell's

• 1 tablespoon butter
• 4 boneless, skinless chicken breasts
• 1 can cream of chicken & mushroom soup
• 2 teaspoons paprika
• ground red pepper (I used black)
• 1/3 cup sour cream
• Hot cooked egg noodles

In skillet, heat butter and cook chicken for 10 minutes or until browned. Remove from pan and set aside. Spoon off fat (I didn't... I know, I'm bad but who doesn't love butter?)

In skillet, combine soup, sour cream, paprika and pepper. Heat to boiling. Return chicken to skillet and cover. Cook over low heat for 5 minutes or until chicken is no longer pink (took me about 10-15 minutes more but my chicken breasts were thick).

Serve chicken over noodles and top with extra sauce (the best part!).