1 tbsp. butter
4 skinless, boneless chicken breast halves
1 (10 3/4 oz.) can Campbell's cream of mushroom soup
2 tsp. paprika
1/8 tsp. ground red pepper
1/3 c. sour cream or plain yogurt
Hot cooked noodles with parsley

In skillet in hot butter, cook chicken 10 minutes or until browned. Remove, set aside. Spoon off fat.

In skillet, combine soup, paprika, and pepper. Heat to broiling. Return chicken to skillet. Cover, cook over low heat 5 minutes or until chicken is no longer pink, stirring often.

Stir in sour cream. Heat through. Serve over noodles. Sprinkle with additional paprika and garnish with parsley if desired. 4 servings.