Easy Chicken Paprikash

Makes 4 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
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1 T. margarine or butter
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 oz) Campbell's condensed Cream of Mushroom Soup
2 t. paprika
1/8 t. ground red pepper (cayenne)
4 c. hot cooked egg noodles or spaetzle (about 4 cups dry)
1/3 c. sour cream or plain yogurt

In 10-inch skillet over medium-high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside.

In same skillet, combine soup, paprika and red pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Arrange chicken over noodles. Keep warm.

Stir sour cream into mixture in skillet. Heat through, stirring constantly; spoon over chicken.

Serving suggestion: Chicken Paprikash can be served with hot cooked bow-tie noodles and steamed small zucchini and carrots. Sprinkle chicken with snipped fresh parsley.

from Campbell's Quick and Easy Recipes