1 (10 oz.) can condensed cream of chicken soup
1 sm. onion, chopped
1/2 can milk
1 c. diced cooked chicken
1/2 c. celery
1/2 c. slivered almonds
1/4 tsp. Worcestershire sauce
1 (3 oz.) can Chinese noodles (2 c.)

Blend milk with soup. Add chicken, onion, almonds and Worcestershire sauce. Cover bottom of 1-quart baking dish with half of the noodles. Pour in chicken mixture. Cover with remaining noodles. Bake at 350 degrees for 30 minutes. Serves 4.