Chicken Stroganoff with Toasted buns Recipe
Ingredients
| 1 broiler-fryer cut up | ||
| 1 medium-size onion, chopped | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 1 package Stroganoff sauce mix | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Hamburger buns | 6 , toasted | |
Directions
1. Simmer chicken, covered, in 2 cups lightly salted boiling water in a large frying pan 40 minutes, or until tender. Remove chicken from bones; dice meat. Measure 1 cup of the broth and set aside.
2. Saute onion and celery in butter or margarine until soft in same frying pan; stir in chicken.
3. Blend sauce mix with the 1 cup chicken broth in a small bowl; stir into chicken mixture. Heat to boiling; cover. Simmer 10 minutes.
4. Stir about 1 cup of the hot sauce mixture into sour cream in a small bowl; stir back into pan. Heat very slowly just until hot. Spoon over toasted buns to serve open-face style.
2. Saute onion and celery in butter or margarine until soft in same frying pan; stir in chicken.
3. Blend sauce mix with the 1 cup chicken broth in a small bowl; stir into chicken mixture. Heat to boiling; cover. Simmer 10 minutes.
4. Stir about 1 cup of the hot sauce mixture into sour cream in a small bowl; stir back into pan. Heat very slowly just until hot. Spoon over toasted buns to serve open-face style.
Chef
