• 4 cups chopped cooked chicken
• 2 cups chopped celery
• 1 cup shredded carrots
• 1 cup chopped green sweet pepper
• 2 (4 oz.) cans sliced mushrooms, drained
• 2/3 cup sliced or slivered almonds, toasted
• 2 tablespoons diced pimiento, drained
• 2 (10.75 oz.) cans condensed cream of chicken soup
• 2 cups chow mein noodles

1.  Preheat oven to 350 degrees.  In a very large bowl stir together chicken, celery, carrots, sweet pepper, mushrooms, almonds and pimiento.  Add soup to chicken mixture; mix well.

2.  Transfer chicken mixture to a 3-quart rectangular baking dish.  Bake, covered, for 45 minutes.  uncover and top with chow mein noodles.  Bake, uncovered, 5 to 10 minutes more until heated through.

Makes 8 servings.