Ingredients
6
boneless skinless chicken thighs, cut into 1-inch pieces (about 1 1/2 lb)
1 1/4
teaspoons salt
1/2
teaspoon pepper
8
oz uncooked wide egg noodles
4
tablespoons olive oil
1 1/2
cups chopped onions
1 1/4
cups chopped red bell peppers
3
cloves garlic, finely chopped
2
tablespoons sweet Hungarian paprika
1/4
cup Gold Medal™ all-purpose flour
2
tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
2 1/2
cups Progresso™ chicken broth (from 32-oz carton)
4
oz cream cheese
1
cup sour cream
1/2
cup Progresso™ plain panko crispy bread crumbs
1
tablespoon finely chopped Italian (flat-leaf) parsley
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Cook noodles as directed on package; drain.
Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Use slotted spoon to remove chicken from skillet.
Add 2 tablespoons oil to skillet; add onions, bell peppers and garlic. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in paprika and flour; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute. Stir in chicken broth, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper; heat to boiling. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cream cheese and sour cream.
Return noodles to pot they were cooked in; add cooked chicken and onion-bell pepper mixture. Stir to combine. Pour into baking dish.
Cover with foil. Bake 20 to 25 minutes or until heated through.
Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until lightly browned. Transfer to small bowl. Stir in parsley. Sprinkle bread crumb mixture over baked casserole, and serve.
