Chicken a la King Casserole

8 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup evaporated milk
6 ounces cubed process cheese (Velveeta)
2 cups cubed cooked chicken breast
1 cup sliced celery
1/4 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/3 cup dry bread crumbs
1 tablespoon butter, melted
1/4 cup slivered almonds

Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.

Drain noodles; add to chicken mixture and mix well. Transfer to a shallow 2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 400° for 20 minutes.

Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Makes 8 servings.