1 (2 or 3 lb.) chicken or equivalent chicken pieces (about 3 c.) or diced
leftover chicken or turkey
1 (5 oz.) pkg. egg noodles, cooked & drained (about 2 1/2 cups, measured
uncooked)
1/2 c. celery, chopped
1/3 c. green pepper, chopped
1/2 c. onion, chopped (or more)
1 tsp. salt
1 tbsp. pimento, chopped
1 c. mayonnaise
1 can cream of mushroom soup or cream of celery soup
1/2 c. milk
1 c. mild Cheddar cheese, shredded (or more)
1/2 c. almonds, sliced (optional)

Cook chicken in salted water. Cool, debone, and cut into small pieces. Combine with the next seven ingredients. Combine soup and milk and heat thoroughly, stirring constantly to prevent sticking. Add cheese. Stir until all cheese is melted. Combine soup mixture with chicken mixture. Pour into flat 2 quart casserole. Bake at 425 degrees for 15 minutes. Remove from oven and top with almonds. Bake 5 more minutes.

Serves 8.

NOTE: This casserole can be whipped up in no time. Simple and portable.