Friday, January 4, 2013

Paprika Chicken Casserole

Happy Friday everybody!  How was everyone's first week of 2013?!

We're still on the up and up over here!  We've been having a lot of comfort foods in our house lately, and this casserole ranks up near the top.  It's dead simple, absolutely delicious, and the leftovers make amazing lunches!


3 boneless, skinless chicken breasts
1 cup mirepoix (small diced carrot, celery, and onion)
 1 & 1/2 tablespoons paprika
4 tablespoons unsalted butter
3 tablespoons flour
3 cups chicken stock
1 cup white wine
3 parsley stems
1 bay leaf
pinch of dried thyme
 1 onion, julienned
1 cup sliced cremini mushrooms
juice from 1 lemon
2 tablespoons olive oil
1/2 cup heavy whipping cream
1/2 lb. egg noodles, cooked
salt and pepper, to taste
2 tablespoons fresh parsley, chopped

In a large pot or casserole dish, melt butter under medium heat.  Add mirepoix and saute for about 3-4 minutes.  Push mirepoix aside and add chicken breasts in an even layer.  Cook for about 4-5 minutes, flipping once.  Sprinkle paprika over chicken and turn heat down to medium low.  Cover and cook for an additional 10 minutes.

Add flour to the chicken and stir into mirepoix and cooking juices to make a paste.  Bring heat to medium and cook for an additional 3-4 minutes over medium heat.

Add stock, wine, parsley stems, bay leaf, and thyme to the pot.  Bring mixture to a boil and then reduce heat to a low simmer.  Cover and cook for about 25-30 minutes, or until chicken is cooked throughout.  Remove chicken from pot and set aside.

In a medium saute pan, add olive oil.  Add the onions and mushrooms and saute until they are caramelized and softened.  Season with lemon juice, salt, and pepper, to taste, and set aside.

Bring the cooking liquid for the chicken to a boil and reduce mixture by half and slightly thickened.  Stir in heavy cream and continue to reduce sauce until it is at desired consistency.

Stir in cooked egg noodles and season sauce to taste.

Slice the chicken breasts into 1/2 inch thick pieces.  Layer in a casserole dish and top with onions and mushrooms.  Pour sauce and noodles over top of chicken and garnish with fresh parsley.

This definitely is enough to feed a family of 4.  It's filling and definitely delicious!  I could definitely drink the sauce like a glass of water.  It's too good not to make!  Warm up with a nice plate of this and have a great weekend, guys!


  1. This looks really good and your pictures are great. I sure wish I could learn how to use my camera correctly. I'll keep working at it. LOL

  2. Yum! Your photos are gorgeous.

  3. Leftovers for lunch? Say no more! The thick sauce on this looks divine! I hope you had something to dip with as well!

  4. This looks like it has terrific flavor! I love making things where the leftovers are also good - two meals for the price of one! I'll bet smoked paprika might go well in this dish - something to try, at any rate. Good stuff - thanks.

  5. "Add flour to the chicken and bring heat to medium. Stir flour into mirepoix and cooking juices to make a paste." Do you sprinkle half of the flour onto the chicken and use the other half to mix into the mirepoix? This looks great but this step confused me. Thanks!

    1. That was a bit confusing, wasn't it? Sorry about that, I updated the recipe above to make a little more sense! You'll add the flour to the chicken and stir it together into the mirepoix and cooking juices that surround the chicken! Hope that's better to understand =)

  6. I'm in the middle of making this and...when/where does the lemon juice get used?

    1. Sorry about that, Christine! It actually gets used on the mushrooms and onions when you sauté them for a little brightness - will update the recipe now!

  7. That is one awesome Paprika Chicken Casserole! It looks creamy and delicious. It's one of the best Chicken Paprika dishes I've seen online and I bet it tastes even better. Yum!

  8. Just wanna say, I found this recipe through Pinterest a few months ago, and it's made it into my regular rotation. It has terrific flavor!

  9. This looks scrumptious! I'm putting it into my Fall Comfort Food Line up! Kathi

  10. Would I be able to freeze and reheat this or would the texture change?

    1. Hey Sarah - I haven't tried freezing it, but the egg noodles might be too weak to hold up after freezing. Now, if you we're to use a stronger/thicker pasta like penne/ziti or something like that, I think it would hold up better after freezing. Alternatively, you could always cook the egg noodles a little less than al dente, knowing you we're going to freeze it ahead of time and it should be fine (you can always save what you'll freeze and cook what you'll eat at the moment more - am I making any sense? Lol)