Each day between now and Christmas, Rhonda Vincent will share a favorite family recipe, and we will select a winner in our 12 Days Of Christmas giveaway. The final, December 25 winner will receive an iPad 3.
Today’s winner is Ann Muth from Louisville, KY whose name was drawn from over 25,000 entries to date. She will receive a number of items from Rhonda and Martha White, plus a Bluegrass Today t-shirt and cap.
Enter here to win; one entry per household, per day, will be permitted.
And now without any further ado, let’s visit Rhonda’s Kitchen…
- 1 Whole Chicken
- Salt & Pepper
- 3 c. Egg Noodles
- Chicken Broth
- Butter or Margarine
- 1 medium size onion
- 1 ½ c. Sour Cream
Boil the whole chicken in a large pot with water covering the chicken. Sprinkle with 1 t. salt, and a pinch of pepper. Boil for 2 hours on medium heat, or until chicken is tender. Drain the broth, then set broth aside to cook noodles in later.
Remove just the meat from the chicken, and dispose of the skin, bones, and cartilage.
Step 2: Put the broth in a large pan on high heat. Once the broth begins to boil, add 3 c. egg noodles. Follow instructions on the noodle package, and boil till tender.
Step 3: Melt Butter on medium heat in large skillet. Add 1/3 c. minced onion, 1 t. salt, 1/8 t. pepper and stir. Add the chicken meat, and simmer on low.
Step 4: When the noodles are tender, pour 1 c. of the noodle broth in the skillet of chicken and stir. Drain the noodles, then add the chicken meat with the noodles. Stir carefully not to cut or mash the noodles.
Step 5: Add 1 ½ c. sour cream to the Chicken Stroganoff , add salt and pepper to taste and serve.
Don’t forget to stop back each day for a scrumptious recipe from Rhonda’s Kitchen, and be sure to enter online to win!
Category: Miscellaneous bluegrass news
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