Chinese 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

Preheat oven to 350*F (175*C).

Combine all ingredients, except almonds, mixing well. Pour into lightly greased casserole dish. Sprinkle almonds on top.

Bake at for 30 minutes, or until hot and bubbly.

Serves 4.

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