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Rach went through her pantry and came up with this mash-up recipe inspired by potato chip casserole, chicken paprikash, and Spanish chicken with pimentos.
She uses Tabasco here—a personal favorite—but feel free to swap in whatever hot sauce you have in the fridge.
Try pairing this meal with John's Thyme Tom Collins.
Heat a large skillet over medium-high heat with EVOO, brown chicken in 2 batches to avoid crowding pan, season with salt and pepper, remove to platter. Add 3 tablespoons butter and melt, add onions, celery and garlic, salt and pepper, soften, add pimiento or roasted peppers and 2 tablespoons paprika, stir, add sherry or wine or lemon juice and let it absorb, add flour, stir, tomato paste, stir, stock and bring to bubble to thicken. Add cream and combine, slide chicken back into sauce and reduce heat to low, add hot sauce to taste.
Cook pasta 1 minute less than directions. Toss with remaining 2 tablespoons butter and most of the herbs, fill casserole with pasta or noodles and chicken and sauce, top with crushed chips and brown under broiler to toast chips. Top with remaining herbs and paprika to serve.