1 (2 1/2 to 3 lb.) chicken
1 (5 oz.) pkg. egg noodles, cooked and drained
1/2 c. chopped celery
1/3 c. chopped green pepper
1/3 c. chopped onion
1/2 tsp. salt
1 tbsp. chopped pimento
1 c. mayonnaise
1 can cream of mushroom or cream of celery soup, undiluted
1/2 c. milk
1 c. shredded mild Cheddar cheese
1/2 c. sliced almonds

Cook chicken until tender in salted water. Remove from water; cool. Bone chicken, and cut meat into small pieces.

Combine chicken, noodles, celery, green pepper, onion, salt, pimento, and mayonnaise; set aside.

Combine soup and milk; heat thoroughly, stirring constantly. Add cheese, stirring until cheese melts.

Combine chicken mixture and soup mixture; spoon into a greased 2-quart shallow casserole. Bake at 425 degrees for 15 minutes. Remove from oven; top with almonds. Bake 5 additional minutes. Yield: 6-8 servings.