1 (2 1/2 to 3 lb.) chicken breasts (save broth)
1 (8 oz.) pkg. narrow egg noodles, cooked and drained
1/2 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1 c. mayonnaise
1 tsp. salt
1/2 tsp. pepper
1/2 c. milk
1/2 c. sliced almonds
1 tbsp. chopped pimento
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
(2 cans chicken or 1 can onion soup may be substituted for the mushroom)
1/2 c. shredded sharp cheddar cheese

Cook chicken until tender in salted water. Remove from water; cool. Bone and remove skin. Cut meat into small pieces. Combine chicken, noodles, celery, green pepper, onion, salt, pimento, and mayonnaise. Set aside.

Combine soups and milk. Heat thoroughly, stirring constantly. Add cheese, stirring until cheese is melted. Combine chicken mixture and soup mixture. Spoon into greased 3 quart shallow casserole. Bake at 425 degrees for 15 minutes. Remove from oven. Top with almonds and bake additional 5 minutes.