A Tablespoon of paprika really gives these noodles a lot of flavor. If you like paprika, then that’s a good thing.
The recipe is very easy to put together. Using cooked chicken – either canned or leftover – makes this very quick and easy.
The noodles are creamy. Honestly I probably would have added a bit more sour cream. The sauce gets a little sticky while cooking. I think a touch more sour cream would lessen this a bit.
My husband absolutely loved this dish. His only complaint is that there wasn’t more for leftovers!
PAPRIKA CHICKEN NOODLES
1 Large Onion, Sliced
3 Tablespoons Butter
¼ Cup Flour
1 Tablespoon Paprika
1 Teaspoon Salt
¼ Teaspoon Pepper
¼ Teaspoon Basil
2 Cups Chicken Broth
2 Tablespoons Ketchup
8 Ounces Medium Noodles
2 Cups Diced Cooked Chicken
½ Cup Sour Cream
Sauté onion in butter until transparent. Combine flour, paprika, salt, pepper and basil. Stir into onion mixture. Gradually add chicken broth and ketchup, stirring until smooth and thickened. Remove from heat. Cook noodles until not quite tender Drain. Stir chicken and noodles into sauce. Gradually stir in sour cream Turn into a greased casserole dish. Cover and bake at 350 degrees for 20 minutes.
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