• 4servings
  • 30minutes
  • 225calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium onions, cut lengthwise in half, then cut crosswise into very thin slices

  2. 2 medium stalks celery, sliced (1 cup)

  3. 4 cloves garlic, finely chopped

  4. 2 tablespoons paprika

  5. 1/4 teaspoon pepper

  6. 1 1/2 cups cut-up cooked chicken

  7. 1/2 cup ready-to-serve chicken broth

  8. 1 cup reduced-fat sour cream

  9. Hot cooked wide egg noodles, if desired

  10. Chopped fresh parsley, if desired

Instructions Jump to Ingredients ↑

  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.


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