1 (4 oz.) pkg. med. noodles
1 c. celery, sliced
1/4 c. green pepper, diced
2 tbsp. butter
1 can cream of chicken soup
2/3 c. milk
1 1/2 c. Sharp cheese, shredded
2 c. chicken, cooked & cubed
1 c. buttered bread crumbs

Cook noodles until tender; drain. Cook celery and green pepper in butter until tender. Add cream of chicken soup and milk. Heat, stirring constantly. Add cheese. Stir until melted. Add chicken and noodles. Mix well. Pour into 1 1/2-quart casserole. Top with bread crumbs. Bake, uncovered, at 350 degrees for 30 to 35 minutes.