2 boneless, skinless chicken breast halves
2 teaspoons paprika
1/2 cup olive oil
1 (16 ounce) can red kidney beans
1/2 cup onion, chopped
1 (16 ounce) package cream cheese, softened
1/2 cup chopped fresh parsley or to taste
1 small onion, minced
Preheat the broiler.
Place chicken in an ovenproof medium 9x13 inch broiler dish. Heat oil in a large saucepan over medium heat. Fry chicken at a high speed, turning once, until golden brown.
Remove chicken from fryer and add two tablespoons of the paprika. Mix well and pour the oil into the pan. Sprinkle the garlic salt, chopped onion and parsley over the chicken, adding a little more before the chicken is cut into cubes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return chicken to dish.
Combine the cream cheese and parsley; spread cream cheese mixture over chicken and vegetable cubes. Sprinkle with brown cheese and bake covered 30 to 40 minutes, uncovered.