1 can cream of mushroom soup
1/2 c. milk
2 c. diced cooked chicken
1 c. Chinese noodles
1/2 c. almonds
1/2 c. diced celery
1 sm. chopped onion
Dash of Worcestershire sauce

Blend soup and milk. Combine with chicken, almonds, celery, onions and sauce. Sprinkle half of noodles on bottom of 1 1/2 quart baking dish. Spoon chicken mixture over noodles and top with rest of noodles. Bake 1/2 hour at 350 degrees.