6 oz. pkg. noodles
1 can cream of chicken soup
2/3 c. condensed milk
1 tsp. salt
3/4 c. diced Velveeta
2 c. diced chicken
1 c. celery slices
1/4 c. diced green pepper
1/4 c. pimento
1 c. almond slices (toasted in butter)

Cook noodles in broth from chicken. Mix all ingredients together and top with almonds. Bake in a greased casserole in 400 degree oven for 20 minutes (slightly longer if cold chicken is used).