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Chicken Casserole

1 1/2 cups cooked and cubed chicken
1 (10.75-ounce) can condensed cream of mushroom soup
1 (10.75-ounce) can condensed cream of celery soup
1 (4-ounce) can mushrooms, drained
1 (8-ounce) can sliced water chestnuts, drained
2 cups chow mein noodles
1 (5-ounce) can evaporated milk
1/2 cup slivered almonds

1. Preheat oven to 350*F (175*C).
2. Combine all ingredients, except almonds, mixing well. Pour into lightly greased casserole dish. Sprinkle almonds on top.
3. Bake at for 30 minutes, or until hot and bubbly.

Serves 4.

Note: A good way to use leftover turkey, too!