I know you’ve all been there before: the fridge is full of Tupperware, and you don’t want to start throwing out all the delicious food you’ve made through the week.

If you have any leftover chicken, and a few peppers and onions, then you have just the right tools to make my 30-minute Chicken Paprikash.

This dish gets served over some cooked egg noodles, so it will be plenty filling for the whole family. This is a good thing too because you can’t let this dish sit around! Remember, it was already leftovers once, so make sure you’re prepared to eat with empty tummies!

 

Ingredients:

1/4 cup butter
1 cup chopped onion
1/2 cup diced red bell pepper
1 can (10.5-oz.) condensed chicken broth, undiluted
1 tablespoon Hungarian sweet paprika
1 teaspoon Hungarian hot paprika
1/2 teaspoon kosher salt
1 cup sour cream
1 tablespoon all-purpose flour
3 cups cubed cooked chicken
2 to 3 cups hot cooked egg noodles

Instructions:

Melt the butter in a large skillet. Add onion and saute until tender and lightly brown, about 5 minutes. Add red pepper and cook until tender, about 3 to 4 minutes longer. Stir in chicken broth and bring to a boil. Stir in sweet paprika, hot paprika and salt. Stir flour into sour cream and whisk into sauce until smooth; bring to a simmer. Taste and adjust seasoning if necessary.
Fold in chicken and noodles. Cook, stirring, over medium heat to warm chicken and noodles, about 3 minutes. Serve hot. Yield: 4 servings.

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Quick Tip: Let the sour cream sit out for just a couple minutes before stirring into the mixture to avoid seizing.

Recipe courtesy of: One Perfect Bite

Image courtesy of: The Busy Mom Café