2 c. cooked chicken, cubed
2 cans cream of chicken soup
1 jar pimientos
1/2 can evaporated milk
1 lg. can potato sticks

Mix chicken and soup together; add pimientos and evaporated milk; mix well. Add 1/2 to 3/4 can potato sticks; mix together. Pour into 2 quart casserole dish, sprinkle remaining potato sticks on top. Cook at 375 degrees until hot and bubbly.