|Chicken breasts||36 Ounce|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Green pepper||1 Medium|
|Dairy sour cream||8 Ounce|
Combine chicken breasts, water, and 1/2 teaspoon of the salt in a large frying pan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Pour broth into a 1-cup measure; add water, if needed, to make 1 cup.
Pull skin from chicken and take meat from bones; dice meat.
Saute celery, onion, and green pepper in butter or margarine until soft in same large frying pan; sprinkle flour, paprika, remaining 1/2 teaspoon salt, and pepper over top, then stir in; stir in the 1 cup chicken broth.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Stir in diced chicken and sour cream.
Heat very slowly just until hot.
Serve over cooked noodles, if you wish.
Serving size: Complete recipe
Calories 2322 Calories from Fat 957
% Daily Value*
Total Fat 109 g167.1%
Saturated Fat 60.9 g304.3%
Trans Fat 0.3 g
Cholesterol 838.9 mg279.6%
Sodium 3007.8 mg125.3%
Total Carbohydrates 81 g26.9%
Dietary Fiber 16.3 g65.1%
Sugars 30.3 g
Protein 252 g503.7%
Vitamin A 198.7% Vitamin C 287.6%
Calcium 58.2% Iron 73.1%
*Based on a 2000 Calorie diet