CHICKEN NOODLE AMANDINE

3 tablespoons corn oil margarine
1 cup sliced almonds
1 (4 oz) can mushroom stems and pieces, drained (or fresh mushrooms)
1 can cream of chicken soup
1 cup water
2 - 3 cups cubed cooked chicken (or turkey)
4 - 5 cups rainbow noodles
1 teaspoon salt
freshly ground pepper, to taste
Melt butter in large iron skillet.
Sauté mushrooms and almonds until lightly browned.
Stir in chicken and sauté 1 minute longer.
Pour in soup and water and blend.
Turn heat to low and continue to cook, stirring occasionally, until noodles are done.
While mushrooms and almonds are browning, cook noodles as directed on package.
Drain.
Add salt and pepper to chicken mixture and stir well.
Add noodles and stir to blend.
Serve.
Good anytime with a salad and/or fruit. A good way to use leftover turkey.