4 or 5 chicken breasts or turkey leftovers, cut up bite size
1/2 c. chopped onion
1 c. chopped celery
Pepper and salt to taste
2 cans undiluted cream of chicken soup
1 can undiluted cream of mushroom soup
1 can evaporated milk
1 (5 oz.) can Chinese noodles

Mix together. Spread in buttered oblong pan.

TOP:

Make Stove Top Chicken Flavor or Pepperidge Farm Stuffing Mix. Cool it and put on top of chicken.

Optional: Saute 1/2 cup sliced almonds in 1/2 cup butter. Pour on top.

Cover with foil. Bake 1/2 hour, 350 degrees. Uncover; bake 10 minutes more.