|Fat drippings||3 Tablespoon|
|Chopped celery||2⁄3 Cup (10.67 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Canned tomatoes/Chicken gravy||1 Cup (16 tbs)|
|Chicken bouillon cubes/Chicken stock||2 (Dissolved In 1 1/2 Cups Hot Water)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Cooked noodles||3 Cup (48 tbs)|
|Buttered bread crumbs||1⁄2 Cup (8 tbs)|
Melt fat in frying pan; add celery, onion and green pepper.
Saute until vegetables are lightly colored.
Stir in flour.
Add tomatoes, bouillon, salt and mustard, -and cook until mixture thickens.
Remove from heat, and add diced chicken, almonds and noodles.
Pour into greased 2-quart casserole.
Sprinkle with buttered crumbs, and bake at 350°F. 30-40 minutes.
Note: Any leftover poultry or cooked meat may be substituted, so don't be afraid to experiment.
Most dishes specifying finely cut or chopped meat can be varied.