Beazell's Cook Book

Chicken Stroganoff by Betty Schaub

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1 rotisserie chicken, skinned and deboned tore into pieces
3/4 cup sour cream
1 packet onion soup mix
2 cups raw egg noodles
1 can cream of chicken soup
1 can cream of celery soup
Beazell's Cajun Seasoning
3/4 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
In a 9x13 baking dish place chicken pieces to cover the bottom of the dish. Sprinkle onion soup mix over chicken. Sprinkle noodles on top. Set aside. Preheat oven to 375.
In mixing bowl with mixer combine sour cream, soups and cheddar cheese. Pour over top of noodles. Sprinkle with Beazell's. Cover and bake 45 minutes. Remove foil, sprinkle mozzarella on top and return to oven until cheese melts.


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