We love to play around with various ways flavours to incorporate into Stroganoff, and we love to play around with funky new takes on Buffalo Chicken…so it was really only a matter of time before we made Buffalo Chicken Stroganoff! Well, we are very glad we finally got around to combining the two concepts, because this dish was delicious!
True to Buffalo Chicken flavours, we swapped out some of the veggies (mainly the mushrooms) for celery…and from there, we added our stroganoff touch by making a rich creamy sauce to coat the egg noodles and the meat to create an extremely hearty dish!
While we made this one on a cooler rainy day in the summer, we think this dish is best reserved for late fall and winter. But if you get the craving, it works in any season!
Time: 45 Minutes
Ingredients:
- Ground Chicken
- Celery
- Onion
- 1 Cup Chicken Stock
- Sour Cream (about 1/2 cup, but more if you like thicker sauce)
- Buffalo Sauce
- Crumbled Blue Cheese
- Egg Noodles
Method:
- Begin to heat a large pot of water so that it comes to a boil for your noodles at the right time.
- Dice your celery and onion.
- Melt some butter in a large pot (we used a Dutch Oven), and add your veggies. Sautee until they turn opaque.
- Add your ground chicken to your celery pot, and break it up as it cooks.
- When your water in the other pot is boiling, add your egg noodles, and cook until soft.
- When your chicken is nearly fully cooked, and the liquids from your Dutch Oven have evaporated, add in your chicken stock, and bring to a simmer.
- Stir in your sour cream and Buffalo sauce to fully incorporate.
- Drain your noodles, and add them to your chicken pot, and stir to combine.
- Plate, top with crumbled blue cheese, and enjoy!
