3 1/2 c. (6 oz.) med. noodles
2 to 3 c. cooked chicken
1/2 c. mayonnaise
1/4 c. chopped celery
1/3 c. chopped onion
1/4 c. chopped pimento
1/4 c. diced green pepper1/2 c. shredded sharp cheddar cheese
1 can (10 1/2 oz.) cream of celery soup
2/3 c. milk
1 tsp. salt
1/8 tsp. white pepper
1/2 c. slivered blanched almonds, toasted

Cook noodles according to package directions; drain. Combine noodles, chicken, mayonnaise, vegetables, salt and pepper. Blend soup and milk. Heat thoroughly. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 2 or 2 1/2 quart casserole and top with toasted almonds. Bake at 425 degrees for about 20 minutes.