1 (8 oz.) pkg. noodles (do not cook)
1 can evaporated milk
1 c. chopped celery
1/2 c. chopped onion
1/2 lb. grated American or Velveeta cheese
2 cans cream of mushroom soup (rinse can with milk and add to mixture)
1 can mushroom pieces
2 c. diced cooked chicken

Mix all the ingredients. Pour into a greased 9 x 13 inch pan and let stand overnight. Sprinkle with almond slivers and bread crumbs. Bake for 1 hour at 350 degrees. Let stand in oven 10 minutes before serving.