Dump-and-Bake Chicken Paprikash and Noodles
INGREDIENTS
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22 ounces Alfredo sauce (2 1/2 cups)
3 cups less-sodium chicken broth
1/2 cup sour cream
1 tablespoon sweet paprika
1/2 teaspoon salt
12 ounces (about 6 cups) uncooked wide egg noodles
1 cup frozen diced onion, thawed (or 1 cup chopped fresh onion)
1 lb. uncooked boneless, skinless chicken breasts, diced into bite-sized pieces
2 teaspoons minced garlic
Chopped fresh parsley or dill
Optional garnish: dusting of smoked paprika
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