Chicken Paprika Casserole
|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)|
|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 350Â° oven about 1 1/2 hours.