1 can cream of chicken soup
1/2 c. milk
1 c. diced cooked chicken
2 c. cooked noodles
2 tbsp. diced pimento (optional)
1 tbsp. chopped parsley (optional)
1/4 c. buttered bread crumbs

Blend soup and milk; add chicken, noodles, pimento and parsley. Spoon into a 1-quart casserole. Sprinkle crumbs on top. Bake in a moderate oven 375 degrees about 25 minutes. Serves 4.