• 2 chicken breasts, cubed
  • 1/2 stick butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 chicken bouillon cube
  • 1 1/2 Tbsp. paprika
  • 1/2 Tbsp. fresh or dired parsley
  • 1 can cream of chicken soup
  • 3 Tbsp. sour cream

This is chicken paprikash my way, or should I say my grandmas way! This is definitely a go to staple around here. I went to pull up this site last night looking for the recipe to follow and realized I never posted this! So out came the big old clunky cookbook. This is one of Carter’s favorites too, he calls it “Chicken Popersauce”, too cute!

Directions:

Brown chicken in 1/2 stick butter in pot.  Add 1 medium onion, diced and 3 cloves garlic (minced), continue to brown.  When brown, add enough water to the pot to cover the chicken. You can also substitute chicken broth right here if you want. Add one chicken bouillon cube, a little salt and pepper, 1 1/2 Tbsp Paprika, and 1/2 Tbsp. fresh chopped parsley (dried is fine).  Let simmer about 45 minutes, stirring occasionally. Add one can of cream of chicken and 3 Tbsp. sour cream, stir until mixed well. Serve over egg noodles, mashed potatoes, or dumplings. My preference is mashed potatoes!