1 (6 oz.) pkg. egg noodles
2 tbsp. melted butter
1 can cream of chicken soup
1/2 tsp. salt
3 c. cooked and diced chicken
1 can slivered toasted almonds
2 tbsp. flour
1 c. milk
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1 can pineapple tidbits
2/3 c. dry bread crumbs

Cook noodles; drain. Stir flour into melted butter. Add milk gradually. Cook until thick. Stir in soup and seasonings. Add chicken and pineapple to all except almonds and bread crumbs.

Bake in large casserole (2 quart or larger). Mix bread crumbs and almonds and spread over top. Bake at 350 degrees for 40-45 minutes.