Cooking Directions

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
• Stir the soup, paprika and red pepper in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.
• Stir in the sour cream and cook until the sauce is hot and bubbling. Serve the chicken and sauce with the noodles.

Ingredients

• 1 tablespoon butter
• 1.25 pounds skinless, boneless chicken breast halves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 2 teaspoons paprika
• 0.125 teaspoon ground red pepper
• 0.333 cup sour cream or plain yogurt
• 4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)