Almond Chicken Casserole

• 1 (8 oz.) pkg. noodles
• 2 Tbsp. butter or substitute
• 1 c. thinly sliced celery
• 2 Tbsp. flour
• 1 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 1/8 tsp. pepper
• 2 1/2 c. milk
• 2 tsp. Worcestershire sauce
• 1 c. grated American cheese
• 2 c. diced, cooked chicken or turkey
• 1/4 c. diced pimiento
• 1/4 c. diced green bell pepper
• 1/2 c. buttered soft bread crumbs
• 1 c. roasted almonds, diced or sliced

1. Cook noodles in salted water until tender.
2. Meanwhile, melt butter.
3. Add celery; cover and cook slowly for 10 minutes.
4. Blend in flour, mustard, salt and pepper.
5. Add milk and Worcestershire sauce.
6. Cook and stir until thick.
7. Add cheese, chicken, pimiento, green pepper, drained noodles and half of almonds.
8. Put into shallow baking dish; sprinkle with crumbs and remaining almonds. Decorate with additional almonds, if desired.
9. Bake in hot oven for 15 to 20 minutes until heated through.

noodles, butter, celery, flour, salt, dry mustard, pepper, milk, worcestershire sauce, american cheese, chicken, pimiento, green bell pepper, buttered soft bread crumbs, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536171 (may not work)