2 c. cooked chicken, cut up
1 c. milk
1 c. chicken broth
2 c. uncooked noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 lb. cubed cheese
2 tbsp. onion, diced
1/2 c. celery, diced
1/2 c. green pepper, diced
1/2 c. mushroom pieces

Saute vegetables in butter, add milk, broth, soup and blend. Fold in chicken and noodles and cheese. Pour into a baking dish and refrigerate overnight. Bake uncovered 350 degrees for 1 hour. Sprinkle slivered almonds or chow mein noodles over top for last 15 minutes of baking.