chicken paprika...

I posted the above photo on Instagram and Facebook last night and my feed lit up. Everyone wanted the recipe, pronto. I am here to please my friends. Below you will find this quick, easy and quite tasty recipe. 

This dish was quite simple to make and is packed with flavor. I change a few details from the original recipe instructions to make things even easier with the preparation. 

One hour after I put the pan of chicken in the oven, my family was served a spicy flavorful meal that they RAVED over. I need to remind myself that it's not fancy schmancy cooking that makes my family happy but simple flavorful meals they can sink their teeth into.

So from my oven to yours...your welcome. 

Celebrate the Feast!
Paprika Chicken
original recipe from Taste of Home Magazine, Feb/Mar '13 issue


1/4 cup butter 
3 TBSP all purpose flour
2 (heaping)TBSP Hungarian Hot Paprika
1 (heaping) tsp poultry seasoning
8 bone-in chicken thighs, skin removed
1/2 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
1 to 1 1/2 cups milk (I used one cup)
10 oz sliced fresh mushrooms
2 T minced fresh parsley

Hot cooked rice or egg noodles, optional

1.  In a small saucepan, melt butter over medium heat.  Remove from the heat, stir in the flour, paprika, and poultry seasoning. Set aside.

2.  In a  bowl, whisk soup and milk; stir in mushrooms.  Add in flour mixture to combine. Pour over chicken.  

3. Bake, covered, at 350 degrees for 35 minutes.  Uncover; bake 15-20 minutes more or until a thermometer inserted into chicken reads 180 degrees.  

4. Sprinkle with parsley.  If desired, serve with rice or noodles.