Pennsylvania Chicken Casserole

• 0.5 (16 ounce) package egg noodles, cooked
• 2 cups cheddar cheese, shredded
• 3 tablespoons olive oil
• 2 cups cooked chicken, chopped
• 1 12 cups celery, chopped
• canned mushroom pieces
• 12 cup green bell pepper
• 1 (4 ounce) jar pimientos, drained, diced
• 14 cup onion, chopped
• 12 teaspoon salt
• 1 (10 1/2 ounce) can cream of chicken soup
• 14 teaspoon nutmeg
• 23 cup milk
• 18 teaspoon pepper
• 12 cup sour cream
• 12 cup almonds, toasted, slivered

1. In a large skillet, heat oil.
2. Add celery, peppers and onion.
3. Cook until tender.
4. Stir in soup, milk, sour cream and cheese.
5. heat on low until cheese melts.
6. Combine noodles, cheese sauce, chicken, mushrooms, pimento and seasonings.
7. Pour into 3-qt baking dish and top with almonds.
8. Bake in 350 degrees F oven for 40 minutes or until hot and bubbly.

egg noodles, cheddar cheese, olive oil, chicken, celery, mushroom pieces, green bell pepper, pimientos, onion, salt, cream of chicken soup, nutmeg, milk, pepper, sour cream, almonds

Taken from www.food.com/recipe/pennsylvania-chicken-casserole-37676 (may not work)