1 (5 or 6 oz.) pkg. med. noodles
1 can cream of chicken soup
1 (6 oz.) can evaporated milk
1 tsp. salt
1 1/2 c. diced or shredded cheese (Velveeta or American)
2 c. diced cooked chicken, or can use turkey
1 c. celery, chopped
1/4 c. diced green pepper
1/4 c. diced pimento

Cook noodles until tender. Cook celery and green pepper in small amount of boiling water for 5-10 minutes. Add to noodles. Mix soup, milk, and salt; heat, stirring constantly. Add cheese and stir until melted. Mix thoroughly with noodles and remaining ingredients. (If desired, may add 1/4 cup slivered almonds.) Bake uncovered in greased casserole for 30 minutes at 350 degrees. Top with corn flakes about 10 minutes before finishes baking. May be frozen. Serves 8.