Smokey Chicken Paprikash Casserole

1. 1

   Preheat oven to 375 degrees.

2. 2

   Cook the egg noodles according to the package directions, Drain and set aside.

3. 3

   In a large skillet over medium/high heat, cook the bacon (stirring occasionally) until nearly crisp. Reduce the heat to medium. Drain off all but 1 tablespoon of the bacon grease and remove the bacon with a slotted spoon. Set bacon aside.

4. 4

   Add the cut chicken into the pan to brown well on all sides, stirring occasionally. Stir in the salt, pepper and thyme leaves. Stir in the onions, carrots, and celery. Continue cooking until the chicken is no longer pink and the vegetables are softened.

5. 5

   Add the bacon back into the skillet along with the flour. Cook and stir for 1 minute. Slowly add the warmed milk and stir until slightly thickened. Stir in the smoked paprika and the Greek yogurt. Stir in the cooked egg noodles and mix until well combined.

6. 6

   Spray the casserole dish with cooking spray and spoon the egg noodle and chicken mixture evenly into the dish. Bake in a preheated oven for 15-20 minutes.

7. 7

   Serve hot and enjoy!

No nutritional information available.

No additional tips available.