1 (6 oz.) pkg. egg noodles, cooked
1 can cream of chicken soup
2/3 c. milk
1 tsp. salt
2 c. cooked chicken, cubed
1 c. chopped celery
1/4 c. chopped green pepper
1/4 c. green salad olives, drained
1 1/2 c. shredded cheddar cheese
Slivered almonds

Combine all ingredients except almonds. Stir until blended. Sprinkle almonds over top. Bake in 9"x13" pan for 20 minutes at 400 degrees or 35 minutes at 375 degrees for a deep, round casserole. If made ahead and refrigerated, allow a few extra minutes baking time. Serves 6 to 8.