Casserole · Chicken · entree

Chicken Paprikash Casserole

I’m sure most of your Thanksgiving leftovers are gone by now, but if you managed to freeze some turkey this recipe is for you.

The weekend before Thanksgiving I meal prepped just one casserole to eat for lunch at work. I didn’t want to take up to much space in my fridge and I knew the back end of the week would be all T-Day leftovers ALL the time. This casserole truly fit the bill.

Not only that, it’s the perfect recipe to sub out chicken with leftover turkey! I’ve found that any recipe that calls for cooked chicken can be replaced with cooked turkey in a pinch.

This was a very heartwarming meal. I love all the flavors here and if you have a good quality (preferrably Spanish or Hungarian) paprika, you’ll have even more flavor. I’m out of my Hungarian hot paprika, and I had to use the grocery store bought version, but the casserole still came out a-okay.

If you’re looking for a completely effortless casserole this is for you. It takes no time to whip together and turns out beautiful. The leftovers also keep in the fridge for a solid 3-4 days, which is good for all the meal preppers out there.

Enjoy!

Chicken Paprikash Casserole

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A classic but modernized version of chicken paprikash made into a casserole.

Ingredients

  • 2 red bell peppers, diced
  • 16 oz. egg noodles
  • 1 lb. chicken breast, cubed
  • 1 tsp. garlic powder
  • 2 tsp. smoked paprika
  • 1 TBS. regular paprika
  • salt & pepper
  • 1 TBS. olive oil
  • 1/4 cup flour
  • 2 1/2 chicken broth
  • 2 TBS. tomato paste
  • 4 oz. cream cheese
  • 1 cup sour cream

Directions

  1. Preheat oven to 350 degrees. Spray a 13×9″ baking dish with cooking spray.
  2. Season chicken with garlic powder, smoked paprika, salt and pepper. Heat oil in a large, deep skillet over medium-high heat and add chicken. Cook until chicken is browned.
  3. Stir in bell peppers and cook until tender, about 2-3 minutes. Stir in flour and regular paprika, cook and stir 1 minute.
  4. Add tomato past and stir in chicken broth and heat to a boil. Reduce heat to low and simmer for 3-5 minutes or until thick. Stir in cream cheese and sour cream and remove from heat.
  5. Cook egg noodles according to package instructions. Drain and add to chicken mixture. Stir until well combined. Pour into prepared baking dish.
  6. Cover with foil and bake for 20-25 minutes.

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