Chicken with Almonds and Noodles

From the kitchen of Elizabeth Daniel, California

1 frying-size chicken, steamed until tender (or about 2½ cups left-over chicken or frozen diced chicken)
1 cup chopped celery
¼ cup chopped onion
2 T. butter
2 cans cream of celery soup
¼ cup evaporated milk
½ cup slivered almonds
1 large can Chinese noodles

Remove chicken from bones and dice. (Should make 2½ cups.) Brown celery and onions in butter. Add soup, milk, almonds and chicken. Place half of mixture in flat ovenware. Add noodles, then remainder of chicken mixture. Bake uncovered at 350 degrees for 30 minutes.


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