2 cups broken noodles
4 cups boiling water
1 teaspoon salt
1 can cream of chicken soup
1/4 cup almonds, chopped
2 tablespoons melted butter
1/2 cup evaporated milk
1/8 teaspoon ground thyme
1/2 pound cubed cooked chicken
1/3 cup chopped green bell pepper
1/2 cup bread crumbs

Preheat oven to 375 degrees F. Grease well a 6-cup baking dish. Cook noodles in boiling, salted water until tender. Put noodles in baking dish and pour over them the mixture of soup, milk and thyme. Over noodles and soup, place a layer each of chicken pieces and almonds. Sprinkle a mixture of melted butter, green pepper and bread crumbs over top of casserole. Bake 20 minutes or until sauce is bubbling.

Serves 4.