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After Thanksgiving Casserole

1 cup butter

1 cup onions, diced

1 cup celery, diced

1 cup green pepper, diced

1 (4-ounce) can mushrooms, drained

3 (10 3/4-ounce) cans condensed cream of chicken soup

3 cups diced turkey

1/3 cup slivered almonds

1 (3-ounce) can chow mein noodles, divided

1. Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish and set aside.
2. Saute onion, celery, and green pepper in butter. Add mushrooms, cream of chicken soup, diced turkey and almonds.
3. Line prepared casserole dish with 1/2 can chow mein noodles. Add tukey mixture and cover with remaining noodles.
4. Bake for 40 minutes.