Jan 012004
 
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Easy but delicious! Great as leftovers too. I eat this stuff for breakfast!
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Recipes

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2

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Servings

6

12

18

24

30

36

Ingredients
Turkey or chicken; cooked, diced

6 C.

12 C.

18 C.

24 C.

30 C.

36 C.

Chopped celery

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Cream of chicken soup

21 oz.

42 oz.

63 oz.

84 oz.

105 oz.

126 oz.

Sour cream

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Mayonnaise

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Almonds, slivered

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Egg noodles; dry

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Assembly Directions:
Cook noodles and drain. Combine all ingredients.

Freezing and Cooking Directions:
Put combined ingredients in a 1 gallon freezer bag or a rigid container. Seal, label and freeze.

To serve, Thaw and put ingredients into a 9 x 13 pan or large casserole dish. Bake at 350 degrees for about 30 minutes.

Nutritional Info:
Per Serving: 964 Calories; 66g Fat (60.6% calories from fat); 56g Protein; 41g Carbohydrate; 3g Dietary Fiber; 180mg Cholesterol; 1135mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 6-1/2 Lean Meat; 7-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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