1 can cream of celery soup
1/2 c. minced celery
1/4 c. evaporated milk
1 (6 oz.) can chicken, diced
1/2 c. slivered almonds
1 sm. onion, chopped
1/4 tsp. Worcestershire sauce
1 can (3 3/4 oz.) Chinese noodles

Blend soup and milk. Combine with chicken, almonds, celery, onion and Worcestershire sauce. Sprinkle 1/2 can of noodles in 1 1/2 quart casserole. Spoon chicken mixture over noodles in dish. Top with remaining noodles. Bake at 350 degrees for 30 to 35 minutes or until bubbling hot.