Ingredients
- 240 ml cream of mushroom soup
- 80 ml sour cream
- 14 gr butter
- 14 gr paprika
- 1 gr pepper (ground red)
Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir in sour cream. Heat through. Serve over noodles.
