|Fat drippings||3 Tablespoon|
|Chopped celery||2⁄3 Cup (10.67 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Canned tomatoes/Chicken gravy||1 Cup (16 tbs)|
|Chicken bouillon cubes/Chicken stock||2 (Dissolved In 1 1/2 Cups Hot Water)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Cooked noodles||3 Cup (48 tbs)|
|Buttered bread crumbs||1⁄2 Cup (8 tbs)|
Melt fat in frying pan; add celery, onion and green pepper.
Saute until vegetables are lightly colored.
Stir in flour.
Add tomatoes, bouillon, salt and mustard, -and cook until mixture thickens.
Remove from heat, and add diced chicken, almonds and noodles.
Pour into greased 2-quart casserole.
Sprinkle with buttered crumbs, and bake at 350°F. 30-40 minutes.
Note: Any leftover poultry or cooked meat may be substituted, so don't be afraid to experiment.
Most dishes specifying finely cut or chopped meat can be varied.
Calories 712 Calories from Fat 179
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 5.2 g26.1%
Trans Fat 0.1 g
Cholesterol 149.9 mg50%
Sodium 645.1 mg26.9%
Total Carbohydrates 99 g33%
Dietary Fiber 6.5 g25.9%
Sugars 3.5 g
Protein 34 g67.8%
Vitamin A 9.6% Vitamin C 18.1%
Calcium 9.4% Iron 22.2%
*Based on a 2000 Calorie diet