Presto Paprika Chicken Recipe
Presto Paprika Chicken Recipe photo by Taste of Home

Presto Paprika Chicken Recipe

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On busy evenings, Gloria Warczak, Cedarburg, Wisconsin, wings it for dinner. “The mild, paprika-spiced sauce nicely coats the rotisserie chicken and noodles,” she adds.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 4 teaspoons all-purpose flour
  • 2 cups chicken broth
  • 2 tablespoons plus 1-1/2 teaspoons paprika
  • 1 bay leaf
  • 1-1/2 cups (12 ounces) sour cream
  • 1 rotisserie chicken, cut into serving-size pieces
  • Hot cooked noodles

Nutritional Facts

1 serving equals 469 calories, 32 g fat (15 g saturated fat), 153 mg cholesterol, 471 mg sodium, 7 g carbohydrate, 2 g fiber, 34 g protein.


  1. In a large skillet, saute onion in butter. Stir in flour until blended; gradually add the broth, paprika and bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat to low. Stir in sour cream. Add chicken; heat through. Discard bay leaf. Serve with noodles. Yield: 6 servings.
Originally published as Presto Paprika Chicken in Country Woman December/January 2008, p40

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Reviewed Jan. 11, 2014

"Made a few changes which made it just right: doubled the sauce, and added the noodles to the sauce & chicken so they'd stay hot. Otherwise a delicious dish!"

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