I am looking for a Chicken Paprika recipe using Campbells Tomato soup. Late 60's early 70's.?

It from their cookbook and my family loved it. Not very healthy then but can be made healthy now. It was made with sour cream and tomato soup, (chicken of course) but that is as much as I can remember. Thank you, MaryI am looking for a Chicken Paprika recipe using Campbells Tomato soup. Late 60's early 70's.?
Tomato soup? I've never heard of that one from Campbells, but they have one for Paprika Chicken using sour cream and cream of chicken soup on their website:





Paprika Chicken with Sour Cream Gravy


From: Campbell's Kitchen


Prep/Cook: 20 minutes





Serves: 4





Ingredients:


1/2 cup all-purpose flour


2 tsp. paprika


1 tsp. garlic powder


1 tsp. ground black pepper


1 tsp. ground red pepper


4 skinless, boneless chicken breasts


1/4 cup butter or margarine


1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


1/4 cup sliced green onion


1 container (8 oz.) sour cream





Directions:


Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.





Heat butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.





Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.





Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.





There are recipes for Chicken Paprika using tomato soup, but I've never seen them acredited to Campbells. Here's one:





Easy Chicken Paprikash Recipe





3 whole chicken breasts, skinless, split


2 tablespoons shortening


1 (10 3/4 oz.) can tomato soup


1/2 cup sour cream


1 (4 oz.) can sliced mushrooms, drained


1/4 cup chopped onion


2 teaspoons paprika


1 med. bay leaf





In skillet, brown chicken in shortening, pour off fat. Add remaining ingredients. Cook over low heat 45 minutes. Remove bay leaf. Serve over cooked noodles.I am looking for a Chicken Paprika recipe using Campbells Tomato soup. Late 60's early 70's.?
Chicken Paprika as follows 2 pounds of chicken parts(cut up chicken) 2 tablespoons shortening,1can tomato soup(10 and 1/2 ounces). 1/2 cup sour creme.one can (4 ounce)of sliced mushrooms,drained. 1/4 cup chopped onion and 2 teaspoons paprika, 1 medium bay leaf,cooked noodles. In skillet,brown chicken in shortening;pour off fat.Add remaining ingredients except noodles.Cover;cook over low heat 45 minutes or until tender. Stir occasionally.Remove Bay leaf.Serve with noodles Makes 4 servings.
Found this one in one of my mother's old church cookbooks...not sure how it turns out, I've never made chicken paprika with tomato soup.





* 1 1/2 lbs boneless skinless chicken breasts, cut into chunks


* flour, as needed for dusting chicken


* 2-3 teaspoons canola oil, as needed


* 1/4 cup onions, finely chopped


* 1 (4 ounce) can sliced mushrooms, drained or


* 6-8 ounces fresh mushrooms, sliced, stemmed, and peeled


* 1 (10 3/4 ounce) can condensed tomato soup (reduced fat is OK)


* 1/2 (10 3/4 ounce) can cold water (use soup can)


* 1 cup sour cream (light or regular but NOT fat free)


* 1 bay leaf


* 1/2 teaspoon salt


* 1/4 teaspoon black pepper


* 2 teaspoons sweet Hungarian paprika, to taste (or spicy)


* freshly cooked egg noodles or


* steamed bread dumplings





1. Lightly dust chicken chunks with some flour- just enough to coat.


2. Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.


3. Saut茅 chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.


4. Remove from pan using a slotted spoon and set in a covered dish to keep warm.


5. Add onions and mushrooms to the pan and saut茅 until lightly browned, adding another tsp of oil only if needed.


6. Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.


7. Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.


8. Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).


9. Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.


10. Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.