From the kitchen of Millie Curry

Recipe by Millie Curry

This cooks noodles with chicken rather than pouring over noodles. It is excellent if I do say so myself.

Serving size: 6

4 boneless chicken breasts, cut into pieces
1/4 cup butter or margarine, melted
1/2 cup onion, chopped
1/3 cup green pepper, chopped
1 garlic clove, chopped
1/4 cup all-purpose flour
2 teaspoons salt
2 tablespoons paprika
1/4 teaspoon pepper
1 can chicken broth
2 cups sour cream
1/2 teaspoon Worcestershire sauce
8 ounces medium noodles
1 can diced tomatoes, slightly chopped

Lightly brown chicken in skillet and set aside. Saut?onion  in pan drippings until tender; blend in flour, salt, paprika, and pepper. Cook over low heat until bubbly. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened. Remove from heat; stir in sour cream, Worcestershire sauce and tomatoes.

Cook noodles to al dente; drain. Combine noodles and half of sour cream sauce; spoon into a shallow 2-quart casserole. Top with chicken; pour remaining sauce over chicken. Bake at 325 degrees F for 1 hour.