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Very nice, i suggest webmaster can set up a forum, so that we can talk and communicate.
- Paul , Alabama

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To add more flavor to this saucy favorite, we suggest Hungarian paprika. It comes in both hot and sweet versions.

 

Servings: Makes 4 servings.

Total: 30 mins

Rated:

 

 

Ingredients

8 ounces fresh mushrooms, sliced (3 cups)

1 medium onion, chopped (1/2 cup)

2 cloves garlic, minced

1/4 cup margarine or butter

2 to 3 teaspoons Hungarian paprika or paprika

1/4 teaspoon pepper

2 cups cubed cooked chicken (10 ounces)

1 14-1/2-ounce can chicken broth

2 tablespoons tomato paste

1 8-ounce carton dairy sour cream or light dairy sour cream

3 tablespoons all-purpose flour

Hot cooked wide noodles

Snipped parsley (optional)

 

Directions

1. In a 10-inch skillet cook mushrooms, onion, and garlic in melted margarine or butter over medium heat about 5 minutes or until vegetables are tender. Stir in paprika and pepper. Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato paste. Bring to boiling.

2. Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles. Garnish with snipped parsley, if desired. Makes 4 servings.

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