4 oz. medium noodles 1 c. sliced celery 1/4 c. diced green pepper 1/4 c. diced onion 2 tbsp. butter 1 can cream of chicken soup 2/3 c. milk 1 1/2 c. shredded sharp American cheese 2 c. cubed cooked chicken 1/2 c. slivered toasted almonds 1/4 c. diced canned pimento 1 c. buttered bread crumbs
Cook noodles in boiling salted water until tender; drain. Cook celery, green pepper and onion in butter until crisp. Add soup, milk and cheese. Layer noodles, chicken, almonds and pimento. Pour soup mixture over all, stir lightly and top with buttered crumbs. Bake, uncovered at 350º for 30-35 min.
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