8 oz. pkg. noodles
1/4 c. chopped green pepper
2 tbsp. minced onion
1 c. thinly sliced celery
2 tbsp. butter
2 tbsp. flour
1/4 tsp. dry mustard
2 1/2 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
2 tsp. Worcestershire sauce
1 c. grated American or Cheddar cheese
2 c. diced cooked chicken
2 c. cooked broccoli
1 sm. jar pimiento
1 c. chopped toasted almonds
1/2 c. buttered bread crumbs

Prepare noodles according to package directions; drain. Meanwhile, saute onion, green pepper and celery in butter in saucepan, stirring constantly until onion is transparent. Blend in flour, mustard, salt and pepper. Add milk and Worcestershire sauce gradually. Simmer, stirring constantly, until sauce is smooth and thickened.

Combine cheese, chicken, broccoli, pimiento, 1/2 cup almonds and noodles with sauce; blend well. Pour mixture into shallow baking dish; sprinkle with crumbs and remaining almonds. Bake 20 minutes at 400 degrees or until heated through and lightly browned. Serves 8-10.