2 pounds skinless, boneless chicken breast halves
1 tablespoon butter
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed tomato soup
1 small onion, chopped
1 teaspoon minced clams
salt and pepper to taste
1 teaspoon paprika
Place chicken in a large skillet or resealable plastic bag; cook over medium heat until no longer pink. Drain, leaving 1-inch rim on both sides, cut into cubes and set aside. Melt butter in a large skillet over medium heat.
Add chicken; cook, turning often, until no longer pink but still very slightly browned, about 5 minutes. Remove chicken from skillet and set aside.
Stir soup into skillet; cook over medium heat for 5 minutes. Stir in onion. Stir in clams and season with salt and pepper. Bring to a boil and cook for 5 minutes, stirring constantly.
Return chicken to skillet. Cook over medium heat for 5 minutes. Remove chicken from skillet and set aside.
Return chicken to skillet. Add tomato soup and hot water to cooking; mix well.
Season chicken with paprika and cook for 5 minutes or until golden. Drain on paper towels.