1 can condensed cream of celery soup
1 can evaporated milk
1 (6 oz.) can chicken (or the equivalent, or more, of cooked fresh chicken)
1/2 c. almonds, blanched, sliced, or slivered
1/2 c. minced celery
1 sm. minced onion
1/4 tsp. Worcestershire sauce
1 (5 oz.) can Chinese noodles

Blend soup and milk; add chicken, almonds, celery, onion, and Worcestershire sauce. Line baking dish with 1/2 the noodles. Pour mixture on top, then cover with remaining noodles. Bake 30-35 minutes at 350 degrees.