Recipe by Campbell's Kitchen
"Browned chicken breasts are seasoned and sauteed, then cloaked in a smooth sauce made with sour cream, green onion and Campbell's® Condensed Cream of Chicken Soup."
Watch video tips and tricks
ground black pepper
ground red pepper
skinless, boneless chicken breasts
butter or margarine
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
sliced green onion
1 (8 ounce) container
I altered this recipe a bit. So I'm going to give you my take on the altered version. First, I didn't see the need for the flour, so I skipped it. I think that is where a lot of the other reviews stating blandness have stemmed. Instead I put the seasonings directly on the chicken. For seasonings I used garlic powder, red pepper and paprika as the recipe stated but I omitted the black pepper while adding seasoning salt and onion powder. I sliced my chicken breasts (3 breasts) thin and rubbed the seasonings in to coat then browned the chicken in the skillet with the butter. Once cooked through, I set the chicken aside and poured about 1/4 cup white wine in the skillet and loosened all the goodness in the pan. Afterward I added a 1/2 teaspoon of fresh minced garlic, the soup and about a cup of mushrooms. Let them simmer for a few minutes, then I added the sour cream (Only two tablespoons of sour cream not a full container) and the chicken back to the pan and let simmer for about five or so more minutes, just until heated through. I served it with seasoned rice and mixed veggies. It was so good.
I hated it, but my husband called it "tasty" and the kids ate it, but didn't comment either way. I give it a 3 based on my husband's opinion and the ease of making it. I followed the recipe exactly. The soup was way too overpowering. I wont make again.
Despite all the spices, the chicken wasn't very flavorful. I recommend using tablespoons of the spices instead of teaspoons. Next time I think I'll also add spices to the gravy. It's a very easy recipe, so it's worth playing around with.
I wish I had batteries but since I'm out I couldn't take a picture this time. I'm glad I went for it anyway. I made minor changes. I used only half of the amount called for of the cayenne, I cooked the chicken and set it aside I added some sliced mushrooms to the butter, cooked it and then added the soup and about a 1/2 cup of milk. Placed the chicken back in the pan and kept an eye on it while it completed the last 10 minutes of cooking. It was great. I just thought that it needed salt and had to add some afterwords.
This was absolutely delicious, I love the red pepper taste with the sour cream gravy mix. I will surely be making this again in the near future!
Very tasty! Served over buttered noodles. I'll definately make it again.
We loved it! I did not use the green onions...I fried up some white onion slices with potato slices in a separate pan instead, which was my side next to the paprika chicken.
I absolutely love this recipe! The sauce is soooo tasty. Excellent served with rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Paprika Chicken with Sour Cream Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 280
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.