1 (5 or 6 oz.) pkg. noodles (about 4 c.)
1 1/2 cans cream of chicken soup
1 (6 oz.) can evaporated milk
1 tsp. salt
1 c. shredded toasted almonds
3 c. diced chicken or turkey
1 c. diced celery
1/4 c. diced green pepper
1/4 c. diced pimientos
1 1/2 c. shredded cheddar cheese

Cook noodles and lay in bottom of the pan. Mix soup, salt and milk; heat. Add cheese and stir until melted. Add the rest of the ingredients except almonds. Pour over the noodles. On top of mixture sprinkle buttered crumbs and shredded almonds. Bake for 30 minutes at 400 degrees. Serves 6 to 8.