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Chicken Paprikash Casserole

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  • Prep 40 min
  • Total 1 hr 5 min
  • Servings 8
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Chicken paprikash, a traditional Hungarian recipe, gets the casserole treatment in this flavorful dish. Chicken is combined with red bell peppers, Hungarian paprika and sour cream, then tossed with egg noodles to create a modern take on an old-school classic.
By Betty Crocker Kitchens
Updated Nov 9, 2018
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Ingredients

  • 6 boneless skinless chicken thighs, cut into 1-inch pieces (about 1 1/2 lb)
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 oz uncooked wide egg noodles
  • 4 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1 1/4 cups chopped red bell peppers
  • 3 cloves garlic, finely chopped
  • 2 tablespoons sweet Hungarian paprika
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
  • 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 4 oz cream cheese
  • 1 cup sour cream
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon finely chopped Italian (flat-leaf) parsley
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • 2
    Cook noodles as directed on package; drain.
  • 3
    Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Use slotted spoon to remove chicken from skillet.
  • 4
    Add 2 tablespoons oil to skillet; add onions, bell peppers and garlic. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in paprika and flour; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute. Stir in chicken broth, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper; heat to boiling. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cream cheese and sour cream.
  • 5
    Return noodles to pot they were cooked in; add cooked chicken and onion-bell pepper mixture. Stir to combine. Pour into baking dish.
  • 6
    Cover with foil. Bake 20 to 25 minutes or until heated through.
  • 7
    Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until lightly browned. Transfer to small bowl. Stir in parsley. Sprinkle bread crumb mixture over baked casserole, and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make this hearty casserole even creamier, top with dollops of sour cream as a garnish.
  • tip 2
    You will often see Hungarian paprika labeled as either sweet or hot. The sweet paprika isn’t sweet, but does have an earthy, fruity flavor. Hot paprika can add quite a bit of heat to a dish, much like cayenne.

Nutrition

450 Calories, 23g Total Fat, 25g Protein, 35g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
450
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
135mg
45%
Sodium
870mg
36%
Potassium
420mg
12%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
11%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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