1 can cream of chicken soup
1/2 can (5 oz.) boned chicken
1/4 c. chopped onion
2 c. cooked noodles
2 tbsp. diced pimento
1 tbsp. chopped parsley
3/4 c. buttered bread crumbs

Blend soup and milk. Add chicken, noodles, pimento and parsley. Spoon into 1 quart casserole. Sprinkle crumbs on top. Bake at 375 degrees for 25 minutes. Yield 4 servings.