Recipe: Chicken Paprikash Casserole
Description: Creamy, savory, and perfectly spiced.
Ingredients: [{"text": "1 1/2 pounds cubed chicken breast or thigh"}, {"text": "1 1/4 teaspoons salt, divided"}, {"text": "1/2 teaspoon pepper, divided"}, {"text": "8 ounces uncooked wide egg noodles"}, {"text": "4 tablespoons olive oil, divided"}, {"text": "1 1/2 cups chopped onions"}, {"text": "1 red bell pepper, chopped"}, {"text": "4 cloves garlic, finely chopped"}, {"text": "2 tablespoons sweet Hungarian paprika"}, {"text": "1/4 cup all-purpose flour"}, {"text": "2 tablespoons tomato paste"}, {"text": "2 1/2 cups chicken broth"}, {"text": "4 oz cream cheese"}, {"text": "1 cup sour cream"}, {"text": "1/2 cup panko bread crumbs"}, {"text": "1 Tablespoon butter"}, {"text": "1 Tablespoon fresh parsley, finely chopped"}]
Instructions: Preheat oven to 350˚F. Cook noodles to package directions. Drain and set aside.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook chicken in a large skillet for 6-8 minutes over medium-high heat in 1 tablespoon of olive oil. Remove chicken from skillet.
In same pan add 2 tablespoons olive oil and onions, pepper, and garlic. Cook for 8-10 or until pepper is tender.
Add paprika and flour and cook for 1 minutes, stirring constantly. Add tomato paste and cook for 1 minute. Add chicken stock and remaining salt and pepper to skillet and bring mixture to a boil.
Remove pan from heat and stir in cream cheese and sour cream. Add noodles and chicken to pan and stir. Pour into a greased 9”x13” baking dish.
Bake for 20-25 minutes. While casserole is baking, toss bread crumbs and butter together in skillet and cook for 3-4 minutes on medium-low heat. Sprinkle breadcrumbs and parsley over casserole just before serving.
