Stouffer’s Escalloped Chicken and Noodles 4 x 76 ounces Tray
Tender diced chicken combined with sliced mushrooms, celery, egg noodles and creamy sauce topped with golden-brown breadcrumbs.
Popular, home-style dish that holds well on a steam table and is perfect for a buffet.
Ingredients
SKIM MILK, BLANCHED ENRICHED EGG NOODLES (WATER, DURUM FLOUR, EGGS, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), COOKED CHICKEN MEAT (CHICKEN MEAT, WATER, MODIFIED TAPIOCA STARCH, SALT, SODIUM PHOSPHATE), WATER, MUSHROOMS (MUSHROOMS, WATER), CELERY, 2% OR LESS OF MODIFIED CORNSTARCH, BREADCRUMBS (WHEAT FLOUR, SUGAR, YEAST, SOYBEAN OIL, SALT), ONIONS, CHICKEN FAT, SOYBEAN OIL, BLEACHED WHEAT FLOUR, SALT, CHICKEN FAT FLAVOR (CHICKEN FAT, FLAVORS, CHICKEN BROTH), COOKED MECHANICALLY SEPARATED CHICKEN, DRIED CHICKEN BROTH, SUGAR, SEASONING (MALTODEXTRIN, FLAVORING, MODIFIED CORNSTARCH, LIPOLYZED CREAM [BUTTER, NONFAT MILK SOLIDS], SODIUM CITRATE), POTASSIUM CHLORIDE, AUTOLYZED YEAST EXTRACT, DRIED ONIONS, DATEM, XANTHAN GUM, MONOAND DIGLYCERIDES, SPICE, TURMERIC OLEORESIN, TURMERIC, NATURAL FLAVORS.
Allergens
CONTAINS: EGG, WHEAT, MILK INGREDIENTS.
| Per 1 cup (239 g) | Daily Value (%) | |
|---|---|---|
| Calories | 250 calories | |
| Total Fat | 10 g | 13 |
| Saturated Fat | 2.5 g | 13 |
| Trans Fat | 0 g | |
| Cholesterol | 50 mg | 17 |
| Sodium | 880 mg | 38 |
| Carbohydrate | 26 g | 9 |
| Dietary Fiber | 1 g | 3 |
| Sugars | 4 g | |
| Includes Added Sugars | 0 g | 0 |
| Protein | 14 g | 21 |
| Vitamin D | 0.1 mcg | 0 |
| Calcium | 80 mg | 6 |
| Iron | 1 mg | 4 |
| Potassium | 340 mg | 6 |
% daily values are based on a 2000 calorie diet
*Please refer to the product label for the most accurate nutrition, ingredient, and allergen information. Product label may be found on corrugate box or on an insert inside the box.
Preparation
For food safety and quality, read and follow these COOKING INSTRUCTIONS to ensure that product reaches an internal temperature of 165°F. Cooking time may vary based on equipment and quantity cooked in equipment. Check for doneness using thermometer.
CONVECTION OVEN 350ºF Preheated: Remove lid. Place tray on a baking sheet. Cook Frozen (0ºF) product for 35-40 min./Thawed (40ºF or less) product for 20-25 min.
CONVENTIONAL OVEN 400ºF Preheated: Remove lid. Place tray on a baking sheet. Cook Frozen (0ºF) product for 60-65 min./Thawed (40ºF or less) product for 35-40 min.
MICROWAVE OVEN 1100 Watt: Cook loosely covered in microwave-safe container; stir. Cook 8 oz Thawed (40ºF or less) product on 50% Power 2 1/2 to 3 min.
- Product must be cooked to an internal temperature of 165ºF. Stir well before checking temperature.
- If thawing, product must be thawed under refrigeration (40ºF) for no more than 48 hours prior to cooking. DO NOT REFREEZE.
Storage
- Storage Temperature: Frozen < 32°F
- Shelf Life in Days: 720
| Pack Size | 4x76 oz. |
|---|---|
| Pack Yield | 76 oz |
| Case Yield | 304 oz (19 lb) |
| Servings Per Case | 36 |
| Net Weight | 19 lbs |
| Gross Weight | 20.5 lbs |
| Case Height | 3.55 in |
| Case Width | 13.2 in |
| Case Length | 20.8 in |
| Case Cube | 0.564 ft3 |
| Cases Per Layer | 7 |
| Layers Per Pallet | 16 |
| Total Cases Per Pallet | 112 |
Suggestions
Sprinkle with grated Parmesan or shredded Swiss Cheese. Serve in individual casseroles; garnish with toasted, slivered almonds. Stir in frozen peas and diced carrots; top with Parmesan bread crumbs before baking. Or, try mixed with cooked julienne ham; sprinkle with shredded Swiss Cheese; bake to a golden brown.
| Serving Size | 1 cup |
|---|---|
| Meat or Meat Alternate | 1 oz. |
| Purchase Unit | 4 x 76 oz. |
| Servings Per Purchase Unit | 36 |
| Purchase Units Per 100 Servings | 2.8 cases |
