Chicken Supreme

1 (oz.) can mushrooms
1 bud fresh garlic
1/4 c. flour
3/4 lb. Velveeta
1 tsp. Accent
3 c. cooked, diced chicken breasts
3 c. broad egg noodles, cooked and drained
1/2 c. toasted almonds
1 medium onion, diced
2 sticks butter
3 c. milk
1/8 tsp. Tabasco sauce
2 tsp. soy sauce
3 tbsp. parsley
3 tbsp. pimentos
2 (5 oz.) cans water chestnuts, drained and sliced

Saute mushrooms, onion, garlic in butter.  Add flour, cook and stir until thick.   Add milk, cheese, sauces and Accent.  Stir to melt cheese.  Add chicken, noodles, parsley, pimentos, and water chestnuts.  Stir just until mixed.  Pour into one large ovenproof baking dish or two small ones.  Sprinkle almonds on top.   Bake uncovered in 375 oven for 30 minutes.

Serves 12.

Sue Norman