1 cooked chicken (2 1/2 to 3 lbs.)
1 onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
2 tbsp. butter
1 tsp. salt
Dash pepper
1 can mushroom soup
1 tsp. Worcestershire
1 sm. garlic
1 tomato, peeled
1 pimiento pepper, chopped
1 1/2 c. grated cheese, Cheddar
1/2 c. sliced almonds
1 pkg. egg noodles (6 to 8 oz.)

Saute' pepper, celery, tomato, onion and garlic in butter. Add 3/4 can soup and 1/4 can chicken stock. Add 1 cup grated cheese, Worcestershire, pepper and salt, and 3 cups cooked chicken. Add 2 1/2 cups cooked noodles in layers. Cover with cheese and almonds. Heat in 350 degree oven until bubbly and cheese is melted. Use 2 quart casserole. This recipe makes 8 to 12 generous servings. Can be made ahead of time. Withhold 1/2 cup grated cheese and almonds until ready to bake.