Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 1/2 oz SPAETZLE (SWISS DUMPLINGS) 2 tb FLOUR
1/2 ts GARLIC POWDER 1 pk CHICKEN BOUILLON
1 ea LARGE GREEN PEPPER 1 ea BAY LEAF
1 tb VEGETABLE OIL 1/4 ts SALT
1 tb PAPRIKA (SWEET HUNGARIAN) 1/4 ts PEPPER
1/8 ts PAPRIKA 2 tb BUTTER
1 1/4 lb BONELESS CHICKEN BREASTS 1 ts POPPY SEEDS
14 1/2 oz WHOLE TOMATOES IN PUREE 1/2 c LIGHT SOUR CREAM

NOTE: EGG NOODLES CAN BE USED IN PLACE OF THE DUMPLINGS. IF SO USE WIDE
PREPARE NOODLES OR DUMPLINGS ACCORDING TO PACKAGE DIRECTIONS.
MEANWHILE, IN A 2 QUART CASSEROLE, COMBINE GREEN PEPPER, GARLIC, OIL,
1 TABLESPOON PAPRIKA. COVER WITH VENTED LID. IN A MICROWAVE, COOK ON HIGH
FOR 7 TO 9 MINUTES. STIR TWICE WHILE COOKING. COOK ONLY UNTIL VEGETABLES
ARE TENDER.
STIR CHICKEN, TOMATOES, BOUILLON, BAY LEAF, SALT AND PEPPER INTO CASSEROLE.
COVER AND COOK ON HIGH FOR 11 TO 13 MINUTES, STIRRING THREE TIMES, UNTIL
CHICKEN IS COOKED THOUGH AND VEGETABLES ARE TENDER. DRAIN SPAETZLE AND
PLACE IN SERVING BOWL. ADD BUTTER AND POPPY SEEDS. TOSS TO MIX.
SPOON CHICKEN MIXTURE INTO SERVING PLATTER, TOP WITH SOUR CREAM AND
SPRINKLE WITH PAPRIKA.
NOTES: BY USING BONELESS CHICKEN YOU CAN CUT COOKING TIME IN HALF BY USING

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