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.
Cover and cook on LOW for 5 to 6 hours. 

Serves: