Ingredients:
8 ounces uncoked wide egg noodles
1 (10 3/4 ounce) cans cream of chicken soup
2/3 cup evaporated milk
6 ounces Velveeta cheese, cubed
2 cups cooked chicken breasts, cooked
1 cup celery
1 (2 ounce) jars diced pimentos, drained
1/3 cup dry breadcrumbs
1 tablespoon margarine, melted
1/4 cup almonds, slivered
Directions:
Cook noodles according to direction.
Meanwhile in a large saucepan,combine soup and milk.
Cook and stir over medium heat for 2 minutes.
Reduce heat and stir in cheese until melted.
Add the chicken,celery,pimientos.
Drain noodles,add to chicken mixture and mix well.
transfer to a shallow 2qt dish coated with non stick cooking spray.
Cover and bake at 400 for 20 minutes.
Toss bread crumbs and butter,sprinkle over the top.
Sprinkle with almonds.
Bake uncovered for 10 to 15 minutes or until heated though and golden.
Servings: 8
Time preparation: 30 min.
Time total: 65 min.