Chicken Stroganoff With Toasted Buns
|Broiler fryer||1 , cut up|
|Onion||1 Medium, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Stroganoff sauce mix||1 Packet (1 Package)|
|Dairy sour cream||8 Ounce|
|Hamburger buns||6 (Toasted)|
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.