1 (6 oz.) pkg. med. noodles
5 or 6 lg. stalks celery, cut in 1 inch pieces
2 to 2 1/2 c. cooked, cut up chicken
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c. chicken broth
1/2 c. mayonnaise salad dressing
1/2 c. Velveeta cheese
1 tbsp. canned, cut up pimentos
1 tbsp. parsley
1 tbsp. onion, chopped
1/2 c. slivered almonds

Cook noodles and drain. Cook celery and onion about 10 minutes and drain. Mix noodles, chicken and all the rest of the ingredients except almonds and stir well. Empty into 1 1/2 quart casserole. Sprinkle with almonds and bake at 350 degrees for at least 25 minutes or until almonds are light brown. (A 10 ounce frozen chopped broccoli may be used instead of the celery.)