CHICKEN NOODLE CASSEROLE
¼ cup butter or margarine
¼ cup flour
1 cup canned condensed chicken broth
1 cup top milk
¼ teaspoon salt
dash of pepper
1 6-oz. can boned chicken or turkey, diced
1 4-oz. can button mushrooms
2 cups cooked noodles or spaghetti
⅓ cup chopped canned ripe olives
1 tablespoon grated onion
½ cup slivered almonds
½ cup dry bread crumbs
¼ cup grated Cheddar cheese (1 oz.)
2 tablespoons butter, melted
Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in chicken broth and milk. Cook, stirring constantly, until smooth and thickened; add seasonings. Combine sauce, chicken or turkey, mushrooms, noodles or spaghetti, olives, onion, and ¼ cup almonds. Turn into a greased 1½-quart casserole. Mix together bread crumbs, cheese and butter and sprinkle over mixture in the casserole. Sprinkle the remaining ¼ cup almonds over bread crumbs. Bake in a hot oven (450°F.) 20 minutes or until top is nicely browned. 6 Generous Servings