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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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
