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!).