2 c. broken noodles
4 c. boiling water
1 tsp. salt
1 can cream of chicken soup
1/4 c. almonds, chopped
2 tbsp. melted butter
1/2 c. evaporated milk
1/8 tsp. ground thyme
1 (5 oz.) can chicken pieces
1/3 c. chopped green peppers
1/2 c. bread crumbs

Preheat oven to 375 degrees. Grease well a 6 cup baking dish. Cook noodles in boiling salted water until tender. Put noodles in baking dish and pour over them the mixture of soup, milk and thyme. Over noodles and soup, place a layer each of chicken pieces and almonds. Sprinkle a mixture of melted butter, green peppers and bread crumbs over the top of casserole. Bake 20 minutes or until sauce is bubbly. Serves 4.