Recipe: Chicken Noodle Dandy (using condensed cream of chicken soup, freeze ahead)

CHICKEN NOODLE DANDY

2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Chicken Soup
3/4 cup sour cream
4 cups cooked noodles
3 cups cubed cooked chicken
2 cups cooked peas
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
cherry tomatoes and curly endive (optional garnishes)

In large saucepan, blend undiluted soup and sour cream. Add remaining ingredients. Heat; stir occasionally.

Garnish with cherry tomatoes and curly endive if desired.

TO FREEZE AHEAD:
Pour the combined mixture (before heating) into two (1 1/2 quart) casseroles or shallow baking dishes (10x6x2-inches). Stir 1/4 cup water into each; cover. Store in freezer. To reheat: Place covered casserole in cold oven. Turn oven to 400 degrees F and bake for 1 hour 15 minutes or until hot. Stir before serving.

Makes about 10 cups
Source: Magazine recipe ad pull-out: Campbell's Souper One-Dish Meal Handbook, not dated