Recipe by Campbell's Kitchen
"Delicious Swanson® Broth adds a delicate balance to the flavor of the paprika-seasoned sauce in this sauteed chicken entree."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
Swanson® Chicken Broth
ground red pepper
skinless, boneless chicken breasts
hot cooked egg noodles
I changed a lot in this recipe. First, I made my own Chicken broth with chicken stock. Then I used crushed red pepper instead of ground. I also used chicken pieces instead of boneless chicken breast. I used dried minced onion and instead of yogurt, I used about a cup of sour cream. I seasoned the chicken with Adobo w/ pepper and still sauteed it in olive oil on both sides for about 5 minutes each side, adding the minced onion to the last side the last couple minutes of cooking. While that was cooking I put my broth, flour, paprika, crushed red pepper and sour cream in a pan over a low flame and just brought it to a simmer. I put the chicken in a baking dish, poured my flour mixture over and baked in a preheated 375 degree oven until done. I served it with Rotini Pasta mixed with butter, basil, oregano and a dash of salt. I poured the sauce over that and the chicken to serve and it was delicious.
Not sure exactly what people aren't liking here. It's a relatively simple recipe and the yogurt made the texture of the "gravy" thicker but that's all. It isn't a weird texture. It wasn't too spicy for me and it tastes like chicken with gravy and a hint of paprika. If you don't have plain yogurt and don't want to get any, you could probably use milk mixed in with the broth to get the same idea. Essentially, you could just make a roux instead of a gravy. It's relatively quick and easy, but nothing special. I'd probably like it more if there were some veggies or something else to spice it up a bit more. It made a bit too much gravy for me--we have half left over after serving all the chicken. I didn't serve with noodles but served with carrot rice on here and it worked well. Thanks for the recipe!
I did not like this recipe. No ideas about changing it that would make it better. Just use another recipe altogether. If I could give this no stars...I would.
It was ok. It was to spicy for me and the yogurt made it a weird texture. Maybe if i made a few changes i might make it again.
my 1 year old daughter loves it. I usually avoid the pepper and sometimes make it with ground beef and beef broth instead of the chicken. it's fast, easy and cheep to make!!!
super easy and my picky 17 year old LOVED it! definitely a keeper for our home!
I enjoyed it. Simple, clean and savory.
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make an easy baked chicken tetrazzini.
This creamy, classic Indian restaurant dish is easy to make at home.
This tangy chicken dish is ready in about 30 minutes.