A lighter chicken paprikash
I have another recipe that is similar to this, but uses whole chicken pieces, WAY more paprika, no mushrooms and a whole lot of sour cream. Very rich dish! When I found this dish, I was quite happy to see that most of the key elements were preserved, but reduced to make a much lighter dish. Case in point: it's been a LONG time since I've make the old chicken paprikash recipe. This recipe comes from 300 Best Comfort Food Recipes. I prefer to use egg noodles with the dish, I find it adds to the lightness. I've also always used ground turkey instead of chicken. Enjoy!
Chicken paprika with noodles
Chicken paprika with noodles
Chicken casserole
This is a recipe that I used to make quite frequently, but for some reason, we haven't had it in a LONG time. It comes from 300 Best Comfort Foods. It can be a bit time-consuming to make, but the prep can be spread over two days (where only the filling is made on Day 1) or throughout the day. I tend to get the chicken going early in the afternoon to give it ample time to cool, then work on chopping the vegetables and chicken, and making the filling itself. Finally, the cheddar biscuit crust is made last. If I don't have buttermilk on hand, I use the old trick of adding a teaspoon of lemon juice for every cup of buttermilk needed to milk. Enjoy!
Chicken-vegetable cobbler
Chicken-vegetable cobbler
The original paprikash
This recipe comes from Better Home & Gardens New Cookbook. It was a recipe that was first made at hubby's old place when were still alternating weekends. It continued to be one that I would make fairly frequently until recently, when I discovered the lighter version also on this page. Rather than only using drumsticks, we're going to use our usual mix of boneless skinless chicken thighs for me and chicken breasts for him. I'm also going to do a mix of sour cream and plain yogurt, so that is still has that creamy consistency but a lighter taste. We like eating ours over egg noodles. Enjoy!
Chicken Paprikash
Chicken Paprikash