Campbell`s Paprika Chicken

1 tb Butter

4 Skinless, boneless chicken

Breast halves 1 c Cream of mushroom soup

2 tb Paprika

1/8 ts Ground red pepper

1/3 c Sour cream

Hot cooked noodles & parsley 1>. In skillet, melt butter and brown chicken 10 minutes or until browned.

Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir in sour cream. Heat through. Serve over noodles.