CHICKEN-NOODLE CASSEROLE

6 oz. med. or large egg noodles                                            1 can cream of celery soup

2-3 cups cooked chicken, cubed or shredded                       ½ cup milk

½ cup mayonnaise                                                                 ½ cups shredded cheese

2 Tbl. butter or margarine

½ cup chopped celery

1/3 cup chopped onion

¼ cup chopped green pepper

¼ cup chopped canned pimiento (opt.)

½ tsp. salt

Cook noodles according to package directions. Sauté celery, onion, and gr. pepper in butter or margarine. Combine in large bowl: noodles, chicken, mayonnaise, celery-onion-gr. pepper mixture, pimiento, and salt.

In medium saucepan combine soup, milk, and shredded cheese. Heat over medium heat until blended and cheese is melted. Pour mixture over combined ingredients in bowl and stir to combine. Spoon into a 2-qt. casserole dish or 9” X 13” pan. Bake, uncovered, at 425° for 30 minutes.