Ingredients
8 ounces uncooked wide egg noodles1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted2/3 cup evaporated milk1/2 teaspoon salt6 ounces cubed process cheese (Velveeta)2 cups diced cooked chicken1 cup diced celery1/4 cup diced green pepper1/4 cup diced pimientos3/4 cup dry bread crumbs3 tablespoons butter, melted1/4 cup slivered almonds
Preparation
Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos.
Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400° for 20 minutes. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden.
