Hungarian Chicken Paprikash Casserole

[Based on: Chicken Paprikash Casserole.]

2 packs chicken tenderloins
16 oz egg noodles

Olive oil

Garlic

1 onion, diced

1 bell pepper, diced

6oz tomato paste

3 cups chicken broth

4oz cream cheese

8oz sour cream

Salt

Pepper

Hungarian sweet paprika

For topping:

Olive oil

1 cup panko

Parsley

Basil

Bake chicken tenderloins in advance (at 350 for about 15 minutes). Shred chicken. Set aside.

Cook egg noodles as directed. Set aside.

Heat oven to 350.

Heat oil in large skillet and sauté garlic, onion, and bell pepper until starting to become soft (about 10-15 minutes). Add seasonings to taste. Add flour and mix (1 minute). Add tomato paste and chicken broth. Mix in tomato paste until dissolved and let simmer for 15-20 minutes, until veggies are soft. Then, add in the cream cheese and sour cream and let them dissolve.

Once well-mixed, add in the prepared chicken and egg noodles and cover with veggie sauce.

For topping, mix olive oil, panko, and seasonings in small bowl.

Transfer mixture to 13x9 casserole. Sprinkle with topping. Bake for 20-25 minutes.

Comments

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