2 whole chicken breasts
2 c. egg noodles
1 c. celery, sliced
1/2 c. chopped onion
1 c. frozen peas, do not cook
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. lite soy sauce
1 (8 oz.) fresh mushrooms, sliced
1 pkg. slivered almonds

Bake and simmer the chicken breasts (do not add salt). Cook the noodles and drain. Saute celery, onions in butter and add to the soup mixture. Mix the soups, soy sauce, peas and mushrooms. Add the cut up chicken and noodles. Mix gently but thoroughly. Put in 9 x 13 pan, greased. Sprinkle slivered almonds over casserole. Bake 350 degrees for 1 hour.