Subject: Campbell's Creamy Chicken Paprika
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 01 2001 - 20:06:34 EST
Food for Thought:
If your children look up to you, you've made a success of life's biggest
job. (Brian
Sutton-Smith)
Recipe of the Day:
A classic European dish is made contemporary and quick cooking with the
delicious convenience
of Campbell's Cream of Mushroom Soup.
Campbell's Creamy Chicken Paprika
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1343
Prep/Cook Time: 25 min.
1 tbsp. butter or margarine
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream
of Mushroom Soup
2 tsp. paprika
1/8 tsp. ground red pepper
1/3 cup sour cream or plain yogurt
4 cups hot cooked medium egg noodles
HEAT butter in skillet. Add chicken and cook until browned.
ADD soup, paprika and pepper. Heat to a boil. Cover and cook over low
heat 5 min. or until
chicken is done.
STIR in sour cream and heat through. Serve with noodles. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
4 boneless chicken breast halves
Butter or margarine
Sour cream or plain yogurt
Medium egg noodles
Paprika
Ground red pepper
Kitchen Clip:
You can keep leftover sour cream refrigerated for up to one week after
the 'Sell By' date on
the carton.
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