
Start by adding the hot sauce to the sour cream and transfer it to a large bowl.
Add the onion soup mix, mix until combined and set aside.
Next, cut the chicken breasts into smaller pieces and transfer them to a large pot.
Season with the salt, the black pepper and the sweet paprika.
Add enough water to cover everything, turn on the heat to medium-low and let everything cook for 20 minutes.
After this time has passed, drain all the water and transfer everything to a medium bowl.
Next, cover the bowl and shake it well to shred the chicken.
Transfer the shredded chicken to the bowl with the sour cream and mix to combine.
Transfer everything to a medium baking tray greased with vegetable oil and spread it evenly.
Add the shredded mozzarella cheese, the breaded onion rings and the grated parmesan cheese.
Place it in a preheated oven at 180° C (350° F) and bake for 35 minutes.
Serve.