8 oz. uncooked wide egg noodles
1 can condensed cream of chicken soup, undiluted
2/3 C. evaporated milk
1/2 tsp. salt
6 oz. cubed Velveeta cheese
2 C. diced cooked chicken
1 C. diced celery
1/4 C. diced bell pepper
1/4 C. diced pimentos
3/4 C. dry bread crumbs
3 T. butter, melted
1/4 C. slivered almonds

Cook noodles as directed
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 pimentos.

Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2 qt. baking dish. Cover and bake at 400º for 20 minutes.

Toss bread crumbs and butter; sprinkle over top. Sprinkle with almonds. Bake uncovered, for 10-15 minutes or until heated through and golden.
Serves 8


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