Chicken A La King Casserole
|Medium noodles||6 Ounce (1 Package)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Evaporated milk||6 Ounce (1 Can Or 2/3 Cups)|
|Shredded process american cheese||1 1⁄2 Cup (24 tbs)|
|Diced cooked chicken/Turkey||2 Cup (32 tbs)|
|Celery slices||1 Cup (16 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Slivered blanched almonds||1 Cup (16 tbs), toasted|
|Buttered bread crumbs||1⁄2 Cup (8 tbs)|
Cook noodles in boiling salted water till tender; drain.
Form in nest in greased 2-quart casserole.
Mix soup, milk, and salt; heat, stirring constantly.
Add cheese; stir till melted.
Add remaining ingredients except 1/2 cup of the almonds and the crumbs; pour over noodles.
Top with crumbs and remaining almonds.
Bake uncovered in hot oven (400°) about 20 minutes.