INGREDIENTS



* 8 ounces uncooked wide egg noodles
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 2/3 cup evaporated milk
* 1/2 teaspoon salt
* 6 ounces cubed process cheese (Velveeta)
* 2 cups diced cooked chicken
* 1 cup diced celery
* 1/4 cup diced green pepper
* 1/4 cup diced pimientos
* 3/4 cup dry bread crumbs
* 3 tablespoons butter or margarine, melted
* 1/4 cup slivered almonds


SERVINGS 8
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 30 min.
TOTAL 45 min.


DIRECTIONS




Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos.
    Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400° for 20 minutes. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 cup) equals 444 calories, 22 g fat (10 g saturated fat), 98 mg cholesterol, 948 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g protein.