Turkey and Noodle Casserole

2-10 oz. Cans of Cream of Chicken (I used homemade cream of chicken)
1 ½  cup Shredded Cheddar Cheese
1 cup Milk
3 ½ cups Cooked, Shredded Turkey or Chicken
3 cups Cooked Egg Noodles (I used Bow Tie Pasta)
1 ½ Cups Frozen Veggies (I used mixed vegtables)
Pepper to taste
Crushed Ritz Crackers

In a skillet combine soup and cheese. Gradually stir in milk and cook over medium heat until cheese is melted. Add in Turkey, Cooked noodles and Veggies. Add Pepper to taste.

To Freeze: Let contents cool and either pour into 2 - 8x8 baking dishes, or 2 gallon size ziplock bags.

To Serve: Thaw in fridge for 8 or more hours (pour into a 8x8 dish if not frozen in one) add Crushed Ritz Crackers and Extra Cheese if Desired.

Bake at 350 degrees for 25-30 Minutes or until heated through.

Recipe Makes 5 Meals (Each meal fills 1 8x8 pan)

Recipe provided by Amanda