Ingredients:

2 cans cream of celery soup
1/3 cup chicken broth
2/3 cup milk
2 tablespoons parsley flakes
1 package (10 ounces) frozen peas, thawed
2 (7 ounces each) cans tuna, well drained
10 ounces medium egg noodles, cooked until just tender
3 tablespoons buttered bread crumbs or potato chip crumbs

Directions:

Grease bottom and sides of slow cooker. In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and tuna. Fold in the cooked noodles. Pour mixture into prepared slow cooker. Top with almonds and butter. 

Serves: