Makeover Chicken A La King Casserole

• 8 ounces uncooked wide egg noodles
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 2/3 cup fat-free evaporated milk
• 6 ounces cubed reduced-fat process cheese (Velveeta)
• 2 cups cubed cooked chicken breast
• 1 cup sliced celery
• 1/4 cup chopped green pepper
• 1 jar (2 ounces) diced pimientos, drained
• 1/3 cup dry bread crumbs
• 1 tablespoon butter, melted
• 1/4 cup slivered almonds

1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.
2. Drain noodles; add to chicken mixture and mix well. Transfer to a shallow 2-qt. baking dish coated with cooking spray. Cover and bake at 400u0b0 for 20 minutes.
3. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden.

egg noodles, condensed cream, milk, cheese, chicken breast, celery, green pepper, pimientos, bread crumbs, butter, almonds

Taken from www.tasteofhome.com/recipes/makeover-chicken-a-la-king-casserole/ (may not work)