1 (6 oz.) pkg. noodles
1 can cream of chicken soup
1 (5 1/3 oz.) can evaporated milk
1/4 tsp. salt
1 c. Cheddar cheese, shredded
3 c. diced, cooked chicken
1 c. diced celery
1/4 c. diced pimento
1 c. slivered almonds, toasted
Buttered bread crumbs

Cook noodles according to package directions and drain. Place half of noodles in each of 2 small greased casseroles. Combine soup, milk, and salt; heat, stirring constantly. Add cheese and stir until melted. Add chicken, celery, pimento, and half of almonds. Pour over noodles. Top with bread crumbs and the remaining almonds. Bake, uncovered, at 400 degrees for about 20 minutes.