pounds skinless, boneless chicken breast halves
can (10¾ ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
teaspoon ground red pepper
cup sour cream or plain yogurt
of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained
1.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. 2.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. 3.Stir in the sour cream and cook until the sauce is hot and bubbling. Serve the chicken and sauce with the noodles.