Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Michelle's Chicken Paprika

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 whole fryer chicken, cut up into pieces
  • Flour to cover chicken pieces
  • 1 Tbsp. butter spread
  • 1 jar (8 oz.) salsa
  • 1 bouillon cube
  • 2 Tbsp. paprika
  • 1 medium tomato, peeled, seeded, and chopped
  • 3/4 cup water
  • 1 Tbsp. flour
  • 3/4 cup sour cream
  • Egg noodles
  • 1 Tbsp. chopped fresh parsley
make it
1. Cover chicken pieces with flour. Heat large deep skillet with butter. Fry chicken in butter till well cooked.

2. In same skillet, add salsa, bouillon cube, paprika, tomato, water, and cook on medium-high for 20 min or till chicken is fully cooked. Remove chicken pieces. Stir in flour, and allow to thicken. Add sour cream.

3. Cook egg noodles according to packages directions. Pour sauce over noodles and serve with chicken pieces. Garnish with chopped parsley.
Whole chicken can be substituted with boneless skinless chicken breast. Skip frying. Cook chicken breast in salsa mixture for 25-30 minutes till chicken can be shredded. Don't remove chicken. Add flour and sour cream to thicken.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email