Chicken Paprika

Serves: 4
Total Calories: 236


2 medium onions, cut lengthwise in half, then cut crosswise into very thin slices
2 medium stalks celery, sliced (1 cup)
4 cloves garlic, finely chopped
2 tablespoons paprika
1/4 teaspoon pepper
1 1/2 cups cut-up cooked chicken
1/2 cup ready-to-serve chicken broth
1 cup reduced-fat sour cream
, hot cooked wide egg noodle, , if desired
chopped fresh parsley, if desired


1. Spray 10-inch nonstick skillet with cooking spray heat over medium heat. Cook onions, celery and garlic in skillet about 5 minutes, stirring frequently, until onions are tender. Stir in paprika and pepper. Cook 1 minute, stirring constantly.

2. Stir in chicken and broth. Heat to boiling reduce heat to medium. Stir sour cream into liquid in skillet. Heat over medium heat just until heated through. Serve over noodles. Sprinkle with parsley.

wing it!
This updated version of Chicken Paprikash allows you to enjoy all the traditional spicy flavor of the dish with less fat and sodium and fewer calories than old-time recipes. For a touch of authenticity, use fiery Hungarian paprika, but use only 1 tablespoon to start and then add more to taste.

1 SERVING: Calories 220 (Calories from Fat 100) Fat 11g (Saturated 6g) Cholesterol 65mg Sodium 220mg Carbohydrate 11g (Dietary Fiber 2g) Protein 19g * % DAILY VALUE: Vitamin A 52% Vitamin C 6% Calcium 10% Iron 10% * DIET EXCHANGES: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat * CARBOHYDRATE CHOICES: 1

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 236
Calories from Fat: 99

This Chicken Paprika recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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