Chicken Paprikash Casserole with Creamy Paprika Sauce

Chicken paprikash casserole brings the paprika-rich chicken and sour-cream sauce of Hungarian paprikash together with tender egg noodles in a bakeable, family-style dish. Browning the chicken and building the sauce before baking adds savory depth, while stirring in sour cream at the end keeps the sauce smooth and creamy.

Ingredients

12 oz (340 g) wide egg noodles
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tsp (6 g) fine salt, divided, plus more for the noodle water
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
1 medium yellow onion, about 1 cup (150 g) finely chopped
1 medium red bell pepper, about 1 cup (150 g) finely chopped
3 garlic cloves, about 1 tbsp (9 g) minced
2 tbsp (14 g) sweet Hungarian paprika
2 tbsp (16 g) all-purpose flour
2 cups (475 ml) low-sodium chicken broth
½ cup (120 ml) water
1 tbsp (15 ml) lemon juice
¾ cup (180 g) full-fat sour cream, brought close to room temperature
2 tbsp (8 g) chopped fresh parsley
½ cup (55 g) plain breadcrumbs
1 tbsp (14 g) unsalted butter, melted

Instructions

Heat the oven and prepare the noodles. Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a large pot of generously salted water to a boil. Cook the egg noodles until just shy of tender, about 1 minute less than the package’s al dente time; they will finish cooking in the casserole. Drain well, but do not rinse, and set aside.
Season and brown the chicken. Pat the chicken dry so it browns rather than steams. Season it with about half the salt and all the pepper. Heat the oil in a large skillet over medium-high heat. Working in batches if needed, brown the chicken for about 3 to 4 minutes per side. It does not need to be cooked through at this stage. Transfer it to a plate, keeping any browned bits in the skillet.
Soften the vegetables. Reduce the heat to medium. Add the onion and bell pepper to the skillet and cook for about 4 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds. Take the skillet off the heat before stirring in the paprika; briefly mixing it away from direct heat helps prevent the spice from scorching and turning bitter.
Make the sauce. Stir in the flour until it coats the vegetables. Slowly pour in the broth and water, stirring and scraping the bottom of the skillet to loosen the browned bits. Return the skillet to medium heat and bring the sauce to a gentle simmer. Cook for about 3 minutes, stirring, until it looks lightly thickened. Stir in the remaining salt and the lemon juice. The sauce should be pourable; the noodles will absorb some as the casserole bakes.
Assemble the casserole. Put the drained noodles and browned chicken in the prepared baking dish. Pour the sauce and vegetables over them, then gently toss until the noodles are coated and the chicken is distributed throughout. In a small bowl, mix the breadcrumbs with the melted butter and scatter them evenly over the top.
Bake until the chicken is safe to eat. Bake uncovered for 18 minutes, or until the sauce is bubbling around the edges and the topping is lightly golden. Check the largest chicken pieces with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If needed, return the dish to the oven and check again after a few minutes. Let it stand for 5 minutes after baking.
Finish the creamy sauce. Stir a spoonful of the hot sauce into the sour cream to temper it, then gently fold the sour cream mixture into the casserole. Avoid vigorous stirring, which can break up the noodles. Sprinkle with parsley and serve while hot.

Tips

Choose sweet paprika and protect its flavor. Hungarian sweet paprika is the classic choice for a mild, rounded pepper flavor. It is widely sold in grocery stores, but if you cannot find it, use another fresh sweet paprika; the result will still be good, though it may have a slightly different aroma. Do not substitute hot paprika in the same amount unless you want noticeable heat. Paprika loses flavor as it ages, so check that yours smells fragrant.
Brown in batches. Crowding the skillet releases moisture and makes the chicken pale instead of browned. If the pieces do not fit in one uncrowded layer, brown them in two rounds. The browned surface and skillet bits add savory flavor to the sauce, but the chicken does not have to cook through before it goes into the casserole.
Keep the sour cream smooth. Use full-fat sour cream if possible, take it out of the refrigerator while you prepare the other ingredients, and temper it with hot sauce before adding it. Stir it in after baking rather than boiling it in the skillet; high heat can make sour cream separate. If the sauce seems thick after standing, loosen it with a splash of warm broth.
Undercook the noodles slightly. Noodles that are fully tender before baking can turn soft as they absorb sauce in the oven. Drain them when they are just firm to the bite, and combine them with the sauce promptly. If you have only a narrow skillet, make the sauce in a Dutch oven or large saucepan so it is easy to mix without spilling.

Serving Suggestions

This casserole is substantial enough to serve as the main course. Add a crisp green salad with a simple vinaigrette to balance the creamy sauce, or serve it with steamed green beans, roasted broccoli, or sautéed cabbage. A dish of sliced cucumbers or lightly dressed tomatoes also gives the meal a fresh contrast. Offer extra chopped parsley at the table, and keep the sides simply seasoned so they do not compete with the paprika.

For a more traditional paprikash-inspired plate, serve the chicken and sauce with buttered egg noodles and let the casserole’s noodles remain part of the meal, or add a piece of crusty bread for catching sauce. If serving guests, bring the casserole to the table in its baking dish after the five-minute rest, then fold in the sour cream just before serving so the sauce is at its creamiest.

Variations

Make it spicier: Replace up to 1 teaspoon of the sweet paprika with hot Hungarian paprika, or add a small pinch of cayenne to the sauce. Start gently; the heat becomes more noticeable as the dish is eaten. Smoked paprika is not a direct stand-in for sweet paprika because it brings a wood-smoke flavor. If you use it, replace only ½ teaspoon of the sweet paprika rather than all of it.

Use chicken breast: Boneless, skinless chicken breast works, but it is leaner and can dry out more easily. Cut it into evenly sized pieces, brown briefly, and use the thermometer rather than relying only on the baking time. Chicken thighs are more forgiving and usually stay juicier in a casserole.

Swap the noodles: Use an equal weight of another short pasta, such as rotini or penne, cooked just shy of al dente. Their shapes catch the sauce differently, and the casserole may need a few extra minutes if the pasta is especially thick. For a gluten-free version, choose gluten-free noodles and flour, and check the pasta early because its texture can change quickly.

Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms in the skillet after the chicken, then transfer them to a plate while you soften the onion and pepper. Return them when assembling. They add an earthy note but release moisture, so cook them until their liquid has mostly evaporated before making the sauce.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The noodles continue to absorb sauce as they sit, so the casserole will be firmer the next day; add a tablespoon or two of broth before reheating to loosen it. For best texture, store leftover sour cream separately if you know you will not serve the whole dish at once, and stir it into each portion after heating.

Reheat a single serving covered in the microwave, stirring once if practical, until steaming hot throughout. For a larger amount, place it in an oven-safe dish, add a splash of broth, cover with foil, and warm at 325°F (163°C) until hot in the center. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the middle with a food thermometer. Uncover for the last few minutes if you want to re-crisp the breadcrumb topping. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the noodles may be softer after freezing.

Frequently Asked Questions

Is chicken paprikash casserole a traditional Hungarian dish?
Chicken paprikash, also called paprikás csirke, is a Hungarian dish commonly made with chicken, paprika, and a creamy sour-cream finish. This casserole is a convenient adaptation that adds noodles and bakes the components together; it is not the only version of paprikash, and recipes vary by cook and region.

Can I assemble it ahead of time?
For the best noodle texture, cook and assemble it shortly before baking. You can prepare the vegetables and sauce in advance and refrigerate them separately for up to a day, then reheat the sauce gently before combining it with freshly cooked, underdone noodles and browned chicken. If you assemble the full dish ahead, the noodles will absorb more liquid, so expect a softer casserole and check that the center reaches 165°F (74°C).

Can I make this without baking it?
Yes. Cook the noodles, brown the chicken until it reaches 165°F (74°C), make the sauce, and stir the noodles and chicken into it on the stovetop. Remove the pan from the heat before tempering and adding the sour cream. You will miss the toasted breadcrumb top, but the flavors and creamy sauce will still work.

Why did my sour cream sauce look grainy?
Sour cream can separate when it is boiled or added very cold to a very hot sauce. Let it lose some of its chill, mix a spoonful of hot sauce into it first, and fold it into the casserole after baking with the heat off. Full-fat sour cream is generally more stable than low-fat varieties.

Can I use cooked leftover chicken?
Yes. Use about 1½ lb (680 g) cooked chicken, shredded or cut into bite-size pieces, and add it when you combine the noodles and sauce. Since it is already cooked, it does not need browning; bake only until the casserole is hot throughout, then verify that leftovers reach 165°F (74°C) when reheated. If the chicken is already seasoned, taste the sauce before adding all the salt.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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