To make a simple chicken paprika dish, cook 1 1/4 pounds of boneless, skinless chicken breasts in a skillet for about 10 minutes. Add a can of Campbell’s condensed cream of mushroom soup, 2 teaspoons of paprika and 1/8 teaspoon of red pepper. Cook the chicken until the sauce bubbles.
To brown the chicken well on both sides, melt 1 tablespoon of butter in the skillet on medium-high heat before adding the chicken breasts to the pan. After adding the soup, paprika and red pepper sauce to the pan, bring the mixture to a boil. Reduce the heat to low and cover the pan for about five minutes. Check that the chicken is cooked through before removing the dish from the heat.
Add texture to the finished dish with 1/3 cup of sour cream or plain yogurt. Stir the dairy into the sauce while it is still bubbling hot. Cook 4 cups of medium egg noodles to add to the chicken paprika. Bring a pot of salted water to a boil, then add the egg noodles to the pot. Let the noodles boil until they are al dente. Al dente noodles have some resistance in texture when eaten but are not too soft. Drain the cooked noodles, and then pour the chicken and sauce on top of them to serve the dish.