Chicken Paprika With Egg Noodles Recipes

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PAPRIKA CHICKEN WITH EGG NOODLES



Paprika Chicken with Egg Noodles image

Paprika Chicken with Egg Noodles

Provided by The Rachael Ray Staff

Number Of Ingredients 24

Salt
1/2 pound extra wide egg noodles
2 pounds boneless
skinless chicken
dark or white meat
Pepper
1 large onion
quartered lengthwise then thinly sliced
2 red bell peppers
seeded
quartered lengthwise and thinly sliced
2 cloves garlic
finely chopped
2 round tablespoons ground sweet paprika
a couple of palmfuls
1/2 teaspoon ground allspice
eyeball the amount in your palm
2 cup chicken stock
1 cup sour cream
2 tablespoons butter
cut into small pieces
2-3 tablespoons finely chopped fresh dill
2 tablespoons chopped fresh chives
1/4 cup chopped cornichons or baby Gherkin pickles

Steps:

  • Place a large pot of water over high heat to cook the pasta
  • When the water boils, salt it well and drop the pasta in
  • Cook to al dente according to package directions
  • While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
  • Season the chicken with salt and pepper, and sear until golden brown, about 5 minutes per side
  • Remove from the pan and reserve
  • Add the onion, bell peppers and garlic to the pan, and cook until the veggies have softened, 7-8 minutes
  • Add a drizzle more EVOO if the pan seems dry
  • Season with salt and pepper, and return the chicken to the pan
  • Add the paprika, allspice and stock to the pan and bring up to a bubble
  • Simmer until the chicken has cooked through, about 10 minutes more
  • Remove the pan from the heat and stir in the sour cream
  • Reserve
  • Drain the egg noodles and return to hot pot and toss the cooked noodles with the butter, dill and chives to coat
  • Ladle the chicken over the noodles and garnish with the chopped cornichons

CHICKEN PAPRIKA EGG NOODLE CASSEROLE RECIPE



Chicken Paprika Egg Noodle Casserole Recipe image

Grab a fork and a spoon and get ready to dig into this cozy, comforting chicken paprika egg noodle casserole. This one-pot dish is packed full of flavor and ready in just 1 hour!

Provided by LifeMadeSimpleTeam

Categories     Casseroles

Time 55m

Number Of Ingredients 21

4 tbsp unsalted butter
1 cup cremini mushrooms (sliced)
1 yellow onion (diced)
1/2 red bell pepper (diced)
1 celery stalk (chopped)
3 cloves garlic (minced)
1 tbsp paprika
3 tbsp flour
4 cup low-sodium chicken broth
3 tbsp tomato sauce
1 tomato (chopped)
1 bay leaf
1 tbsp fresh parsley (minced, divided)
1/4 tsp fresh thyme (minced*)
1/2 tsp salt
1/4 tsp black pepper
1 (8 oz) bag egg noodles
1/4 cup half and half
1/2 cup low-fat sour cream
2 cup rotisserie chicken
1/4 cup grated parmesan

Steps:

  • Preheat oven to 350 degrees.
  • In a large pot or Dutch-oven set over medium heat, melt the butter. Add the mushrooms and brown, about 4-5 minutes. Add the onion, bell pepper, celery and garlic, saute for about 4 minutes. Sprinkle the paprika and toast until fragrant. Add the flour and cook until a thick paste forms, taking care not to burn. Slowly pour in the chicken broth and whisk until a slightly thick broth forms. Add the tomato sauce, tomato, bay leaf, half of the parsley, thyme, salt and pepper. Bring mixture to a boil, add the noodles, cover and reduce heat to a low simmer. Cook until the noodles are tender, about 8-10 minutes.
  • Turn the heat off, stir in the heavy cream, sour cream and chicken. Top with parmesan and place into the oven to bake for 15-20 minutes. Remove and garnish with remaining parsley. Allow to rest for 8 minutes before serving.

Nutrition Facts : ServingSize 6 serving, Calories 189 kcal, Carbohydrate 12 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 368 mg, Fiber 1 g, Sugar 3 g

INSTANT POT® CHICKEN PAPRIKASH WITH EGG NOODLES



Instant Pot® Chicken Paprikash with Egg Noodles image

Instant Pot® chicken paprikash. Tender shredded chicken with egg noodles.

Provided by Tom G.

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons olive oil
1 large onion, diced
2 large garlic cloves, minced
2 cups chicken stock
2 tablespoons paprika
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (12 ounce) package wide egg noodles
2 tablespoons cornstarch
1 ½ tablespoons water, or as needed
1 cup heavy whipping cream
2 tablespoons sour cream

Steps:

  • Pat chicken dry; season with salt and pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside.
  • Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot.
  • Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.2 g, Cholesterol 141.6 mg, Fat 30.3 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 11.7 g, Sodium 559.4 mg, Sugar 1.9 g

CHICKEN PAPRIKA



Chicken Paprika image

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

Provided by Khall88

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 12

Number Of Ingredients 13

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

Steps:

  • Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
  • Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
  • Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
  • Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
  • Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g

CHICKEN PAPRIKAS OVER EGG NOODLES



Chicken Paprikas Over Egg Noodles image

Provided by Molly O'Neill

Categories     main course

Time 40m

Yield Four servings

Number Of Ingredients 9

2 teaspoons olive oil
2 large onions, peeled, halved and thinly sliced
2 tablespoons sweet paprika
1 cup rich fowl glaze (see recipe)
1 10-ounce package frozen baby peas
1 pound wide egg noodles
1/2 cup plain low-fat yogurt
1 tablespoon salt
Freshly ground pepper to taste

Steps:

  • Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onions and cook until very soft, about 15 minutes. Sprinkle the paprika over the onions and continue cooking for 5 minutes. Stir in the fowl glaze and cook 5 minutes. Add the peas and cook until heated through, about 2 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 8 minutes. Drain. Remove the onion mixture from the heat and whisk in the yogurt. Stir in the salt and pepper to taste. Divide the noodles among 4 plates. Spoon the paprikas over the noodles and serve immediately.

CHICKEN PAPRIKA WITH EGG NOODLES



Chicken Paprika With Egg Noodles image

This is good served with rice in place of the egg noodles. You can make this with boneless skinless chicken breasts, I have to say that it is better using the skin on chicken. You can add in 1/4 cup red wine, if you do then decrease the water by 1/4 cup.

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 lbs chicken legs (skin on) or 3 lbs chicken thighs (skin on)
seasoning salt
black pepper (can use white salt)
2 onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
4 -6 tablespoons oil (more if needed)
1 1/2 tablespoons paprika
2 (8 ounce) cans tomato sauce
1 1/4 cups water
1 1/4 cups sour cream
1 red bell pepper, seeded and chopped
cooked buttered egg noodles

Steps:

  • Season chicken pieces with salt and pepper.
  • Heat oil in a large skillet until hot (I use my electric frypan for this).
  • Brown the chicken in batches on both sides (about 6 minutes per side) transfer to a large bowl.
  • Add in onion, garlic and dried chili flakes; saute for about 6 minutes.
  • Add in paprika, tomato sauce, water and chopped red bell pepper; stir with a wooden spoon.
  • Add the chicken back to the skillet (skin side up).
  • Cover and cook for about 35 minutes, or until the chicken is tender and the sauce is thickened, stirring occasionally.
  • After the 35 minutes, remove the lid and season with salt and pepper; continue cooking for another 5 minutes.
  • Transfer 1 cup of sauce to a bowl and whisk in the 1 cup sour cream, then stir the mixture back to the sauce in the skillet.
  • Serve with hot buttered egg noodles.
  • Delicious!

Nutrition Facts : Calories 992.5, Fat 70.7, SaturatedFat 22.9, Cholesterol 314.2, Sodium 911.4, Carbohydrate 21.8, Fiber 4.2, Sugar 9, Protein 67

CHICKEN & EGG NOODLE CASSEROLE



Chicken & Egg Noodle Casserole image

A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

6 cups uncooked egg noodles (about 12 ounces)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken breasts
1 cup crushed Ritz crackers (about 20 crackers)
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

PAPRIKA CHICKEN WITH EGG NOODLES



Paprika Chicken with Egg Noodles image

Yield serves 4

Number Of Ingredients 16

Salt
1/2 pound extra-wide egg noodles
2 tablespoons EVOO (extra-virgin olive oil), plus more if needed
2 pounds boneless skinless chicken, dark or white meat, cut into 1-inch pieces
Black pepper
2 garlic cloves, finely chopped
2 red bell peppers, seeded, quartered lengthwise, and thinly sliced
1 large onion, quartered lengthwise then thinly sliced
2 round tablespoons ground sweet paprika, a couple palmfuls
1/2 teaspoon ground allspice (eyeball it in your palm)
2 cups chicken stock
1 cup sour cream
2 tablespoons butter, cut into small pieces
2 to 3 tablespoons finely chopped fresh dill
2 to 3 tablespoons finely chopped fresh chives
1/4 cup chopped cornichons or baby gherkin pickles

Steps:

  • Bring a large pot of water to a boil, salt the water, and cook the noodles to al dente.
  • While the water is coming to a boil, place a large skillet over medium-high heat with the EVOO. Season the chicken liberally with salt and pepper and brown the meat for a few minutes on each side. Transfer to a plate and reserve.
  • Add the garlic, bell peppers, and onions to the pan, season with salt and pepper, and cook to soften, 7 to 8 minutes. Add a drizzle more EVOO if the pan seems dry. Add the chicken back to the pan and stir in the paprika, allspice, and stock. When the stock comes to a bubble, reduce the heat to a simmer and cook for 5 more minutes. Turn off the heat and stir in the sour cream.
  • Drain the egg noodles and return them to the hot pot. Toss with the butter, dill, and chives to coat.
  • Ladle the chicken over the noodles in shallow bowls and top with chopped cornichons or gherkin pickles.

CHICKEN PAPRIKAS WITH NOODLES



Chicken Paprikas with Noodles image

Provided by Helena Seefranz

Categories     Chicken     Tomato     Sauté     Spice     Winter     Sour Cream     Gourmet     New Jersey

Yield Makes 4 servings

Number Of Ingredients 12

3 pounds chicken pieces with skin and bones
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons paprika (preferably sweet Hungarian)
2 (8-ounce) cans tomato sauce
1 1/2 cups water
1 cup sour cream
Accompaniment: buttered egg noodles or white rice
Garnish: chopped fresh parsley

Steps:

  • Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
  • Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.

PAPRIKA CHICKEN STROGANOFF



Paprika Chicken Stroganoff image

Stroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat. -Leo Lo, Norfolk, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

8 ounces uncooked wide egg noodles
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch-thick strips
2 teaspoons paprika
1-1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon olive oil
1 pound sliced baby portobello mushrooms
1 tablespoon butter
1 large red onion, halved and sliced
3 garlic cloves, minced
1 cup dry white wine or chicken stock
1 cup chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 cup creme fraiche or sour cream
1 tablespoon minced fresh Italian parsley

Steps:

  • Cook noodles according to package directions; drain., Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan., In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute., Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes., Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles.

Nutrition Facts : Calories 505 calories, Fat 24g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 874mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

CHICKEN PAPRIKASH



Chicken Paprikash image

A lower in calorie twist on the traditional Hungarian favorite. Half hour start to finish, serve with buttered egg noodles.

Provided by LAURIE

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 (4 ounce) boneless chicken breasts, patties
2 tablespoons flour
2 teaspoons sweet Hungarian paprika, divided
1/4 teaspoon ground black pepper
1 tablespoon butter
1/4 cup finely chopped onion
1/4 cup chicken broth
1/2 cup light sour cream

Steps:

  • Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag.
  • Add chicken pieces; shake to coat.
  • Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat.
  • Add chicken; brown 4 to 5 minutes per side or until chicken is tender.
  • Remove from skillet.
  • Add onion; cook until tender.
  • Reduce heat to low.
  • Stir in chicken broth, sour cream and remaining paprika; mix well.
  • Cook until just heated through.

Nutrition Facts : Calories 283.8, Fat 16.7, SaturatedFat 6.8, Cholesterol 90.3, Sodium 160.8, Carbohydrate 6.8, Fiber 0.7, Sugar 0.7, Protein 25.6

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Step 3. Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.) Step 4. Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour.
From rachaelray.com


SMOKY SKILLET CHICKEN PAPRIKASH WITH EGG NOODLES - BBQ SPOT
1 Preheat oven to 400°F. Sprinkle chicken with salt and pepper. In a large oven-safe skillet, cook chicken thighs, skin side down, over medium-high heat for 8 minutes or until skin is crispy. Transfer the chicken thighs to a large plate. 2 In the same skillet, cook the garlic and onion over medium heat for 3 minutes or until very tender ...
From bbqspot.com


CHICKEN PAPRIKASH WITH GARLIC BUTTER NOODLES - WHOLE AND …
2019-03-11 Garlic Buttered Noodles. In a small saucepan over medium-high heat, melt butter. Add garlic and saute 1-2 minutes until fragrant and very lightly golden. Remove from heat and toss garlic butter into hot egg noodles until coated. Add parsley and season with salt and pepper to taste. To serve, ladle chicken paprikash over garlic buttered noodles.
From wholeandheavenlyoven.com


CHICKEN PAPRIKA EGG NOODLES - RECIPES - PAGE 2 | COOKS.COM
Parboil the noodles for 8 minutes, drain and ... the cream, sherry, egg, and paprika and mix thoroughly. Pour over ... of ham and chicken , OR substitute for ham: chicken , …
From cooks.com


30 BEST EGG NOODLE RECIPES - EASY IDEAS FOR EGG NOODLES
2022-05-12 1. Cherry Tomato Pasta. 2. 25 Summer Dips That Will Keep Your Party Going. 3. Budget Eats: Meal Prep Edition. 4. Watermelon Agua Fresca. 5.
From delish.com


CHICKEN PAPRIKAS OVER EGG NOODLES RECIPE - FOOD NEWS
Egg noodles (recipe follows) Place chicken in pot; cover with water and add chicken broth, onions, celery, pepper and salt. Low boil 1 hour. Remove chicken, let cool. Add cream of celery soup, golden mushroom soup and paprika. Simmer 1/2 hour. Skin and cut up chicken in bite size pieces. Add to pot and simmer 15 to 20 minutes.
From foodnewsnews.com


CHICKEN PAPRIKASH PASTA RECIPE | THEHUB FROM WALMART CANADA
2022-02-01 Heat a large frying pan over medium-high. Add oil, then chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to slow cooker. 3. Combine chicken broth, flour and paprika in a medium bowl, then pour into the pan. Scrape up any browned bits from bottom of pan, then pour over chicken in slow cooker.
From ideas.walmart.ca


OUR 25+ BEST RECIPES WITH EGG NOODLES - THE KITCHEN COMMUNITY
11. Turkey Tetrazzini Made with Egg Noodles. This recipe calls for chicken broth (or turkey stock), milk, heavy cream, Fontina cheese, salt, black pepper, nutmeg, butter, sliced onion, sliced mushrooms, flour, frozen peas, shredded Swiss cheese, and …
From thekitchencommunity.org


DISCOVER CHICKEN SOUP RECIPE W EGG NOODLES 'S POPULAR VIDEOS
3.7K Likes, 32 Comments. TikTok video from Marquis (@lifewithmarq): "Chicken Noodle Soup #chickennoodlesoup #chickensoup #soupseason #easyrecipetutorials". 8 oz Egg Noodles, or preferred pasta 4-5 Chicken Thighs, boneless and skinless 8 c. Chicken Broth 1 Onion, chopped 3 Carrots, chopped 2 Celery sticks, chopped 2 Garlic cloves, minced 3 Sprigs Thyme 2 Bay …
From tiktok.com


PULLED CHICKEN PAPRIKASH WITH EGG NOODLES - RACHAEL RAY
Add chicken and let simmer for 20 minutes. Stir in sour cream to finish. Meanwhile, bring a large pot of water to a boil and cook egg noodles 1 minute less than package directions. Reserve ½ cup water and drain, return to hot pot with butter and water and about ⅔ of herbs. Toss 1 minute.
From rachaelray.com


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