Chicken A La King Casserole

• 8 ounces uncooked wide egg noodles
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2/3 cup evaporated milk
• 1/2 teaspoon salt
• 6 ounces cubed process cheese (Velveeta)
• 2 cups diced cooked chicken
• 1 cup diced celery
• 1/4 cup diced green pepper
• 1/4 cup diced pimientos
• 3/4 cup dry bread crumbs
• 3 tablespoons butter, melted
• 1/4 cup slivered almonds

1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos.
2. Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400u0b0 for 20 minutes. 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, salt, process cheese, chicken, celery, green pepper, pimientos, bread crumbs, butter, almonds

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