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Chicken Paprika Casserole

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  Egg noodles 8 Ounce
  Onion 1 Small, chopped
  Butter 1⁄4 Cup (4 tbs)
  Chickens 4 Pound, quartered (2 whole, 2 pounds each)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sweet paprika 1 Tablespoon
  Chicken broth 2 Cup (32 tbs)
  Tomato sauce 2 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Sour cream 2 Cup (32 tbs)

Cook noodles until barely tender, drain and put in 5-quart casserole.
Saute onion in the butter.
Remove onion and, in same skillet, saute chicken a few pieces at a time until lightly browned on both sides.
Add more butter if necessary.
Arrange chicken on noodles.
Blend flour into drippings in skillet.
Add salt, pepper and paprika.
Cook, stirring, 1 or 2 minutes.
Add chicken broth and cook until slightly reduced and thickened.
Remove from heat, add tomato sauce, Worcestershire sauce and sour cream and pour over chicken.
Bake in 350° oven about 1 1/2 hours.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6271 Calories from Fat 3753

% Daily Value*

Total Fat 420 g646.6%

Saturated Fat 162.8 g814%

Trans Fat 0.1 g

Cholesterol 1911.4 mg637.1%

Sodium 4964.8 mg206.9%

Total Carbohydrates 220 g73.4%

Dietary Fiber 11 g43.9%

Sugars 30.5 g

Protein 387 g773.6%

Vitamin A 138.1% Vitamin C 79.2%

Calcium 84.7% Iron 132.9%

*Based on a 2000 Calorie diet

Chicken Paprika Casserole Recipe