Recipe(tried): Pennsylvania Chicken Casserole (using noodles, condensed soup, sour cream and cheese)

PENNSYLVANIA CHICKEN CASSEROLE

1/2 pkg egg noodles
3 tablespoons olive oil
1 1/2 cups chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 (10 3/4 oz) can condensed cream of chicken soup
2/3 cup milk
1/2 cup sour cream
2 cups shredded cheddar cheese
2 cups chopped cooked chicken
1 (4 oz) can mushroom pieces, drained
4 oz pimento, drained, diced
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1/2 cup almonds, toasted, slivered

Cook noodles according to package directions; drain.

In a large skillet, heat oil. Add celery, bell pepper and onion; cook until tender.

Stir in (undiluted) soup, milk, sour cream and cheese; heat on low until cheese melts.

Combine noodles, cheese sauce mixture, chicken, mushrooms, pimento and seasonings. Pour into 3-qt baking dish and top with almonds.

Bake in 350 degree F oven for 40 minutes or until hot and bubbly.

Makes 6 servings