Ingredients
4 skinless, boneless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1/4 to 3/4 cup amaretto
1/2 soup can water
1/2 soup can of milk
1/2 cup cooked green peas
8 to 10 large mushrooms sliced (optional)
1 medium chopped onion
1/2 cup sliced celery
1/4 cup pimientos
1 medium green pepper, sliced
1 small package sliced almonds
1 package (12 ounces) wide egg noodles
2 Tbsp cooking oil
1 bay leaf

Instructions
Preheat oven to 350 degrees F.

Quickly brown chicken breasts in a tablespoon of oil. Drain well on paper towels.

Mix the soups together and add the amaretto plus 1/2 soup can of water and 1/2 soup can of milk. Mix thoroughly.

Place peas, mushrooms, onions, celery, pimiento, green peppers and the almonds in a large casserole dish and mix to combine. Place browned chicken breasts on top and cover entire casserole with half the soup mixture. Bake uncovered for about 30 minutes.

Meanwhile, cook the noodles according to package directions, adding 2 Tbsp cooking oil and bay leaf to the water. When the noodles are done, rinse well and put them in a bowl with the warmed remaining amaretto-soup mixture. Keep hot until ready to serve with chicken.

Yield: 4 servings