Ingredients
6 oz egg noodles
1 can cream of chicken soup
6 oz evaporated milk
1 tsp salt
1 ½ cups cubed velveeta cheese
2 cups diced chicken or turkey
1 cup celery - sliced
¼ cup chopped green pepper
¼ cup pimento (small jar)
½ cup slivered blanched almonds, toasted
Directions
Cook noodles and drain. Mix soup, milk, salt, and stir while heating. Add cheese - stir until melted. Add remaining ingredients and pour over noodles. Top with more almonds.
Bake at 400 degrees until bubbly and heated through. (½ hour or so)