Ingredients
2
medium onions, cut lengthwise in half, then cut crosswise into very thin slices
2
medium stalks celery, sliced (1 cup)
4
cloves garlic, finely chopped
2
tablespoons paprika
1/4
teaspoon pepper
1 1/2
cups cut-up cooked chicken
1/2
cup ready-to-serve chicken broth
1
cup reduced-fat sour cream
Hot cooked wide egg noodles, if desired
Chopped fresh parsley, if desired
Preparation
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onions, celery and garlic in skillet about 5 minutes, stirring frequently, until onions are tender. Stir in paprika and pepper. Cook 1 minute, stirring constantly.
Stir in chicken and broth. Heat to boiling; reduce heat to medium. Stir sour cream into liquid in skillet. Heat over medium heat just until heated through. Serve over noodles. Sprinkle with parsley.
