1 can mushroom soup
1 can cream of chicken soup
1 (6 oz.) can evaporated milk
2 1/2 c. chicken or turkey
2 tbsp. pimento
Sm. pkg. slivered almonds
1 (4 oz.) can mushrooms
1 c. cooked celery
2 c. Chinese noodles
3 tbsp. chopped green pepper
Salt & pepper

Empty soups, milk in 2 quart casserole or oblong Pyrex. Mix, add chicken, mushrooms, celery and Chinese noodles (reserving about 1/4 cup for topping). Add green pepper, pimento and seasonings. Bake 1 hour at 350 degrees. Sprinkle noodles and almonds on top 1/2 hour before casserole is through baking.