1 can cream of chicken soup
1/2 c. milk
2 (5 oz.) cans boned chicken, cut up
2 c. cooked noodles
2 tbsp. chopped pimento
1 tbsp. chopped parsley
2 tbsp. buttered bread crumbs

In 1 1/2 quart casserole, blend soup and milk; stir in chicken, noodles, pimento, and parsley. Bake at 350 degrees for 25 minutes; stir. Top with crumbs; bake 5 minutes more. Makes about 4 cups.