Chicken Casserole

• 1/2 c. diced green pepper
• 1 1/2 c. celery, sliced
• 1 c. chopped onion
• 1/4 c. butter or margarine
• 2 c. cream of mushroom soup
• 1 c. milk
• 1 1/2 c. shredded sharp cheese
• 2 c. cubed chicken (about 3 breasts)
• 1 box medium noodles, cooked and drained
• 1/2 c. chopped pimentos
• 1 c. mayonnaise
• slivered almonds

1. Cook green pepper, celery and onion in butter for five minutes.
2. Blend soup and milk and heat slowly. Do not boil.
3. Add cheese and stir until melted.
4. Combine chicken, noodles, pimentos and mayonnaise.
5. Mix well and turn into 9 x 13-inch baking dish. Pour cheese sauce over all and sprinkle with almonds.
6. Bake at 425u0b0 for 35 to 40 minutes or until hot and bubbly.

green pepper, celery, onion, butter, cream of mushroom soup, milk, sharp cheese, chicken, noodles, pimentos, mayonnaise, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374958 (may not work)