2 (10 1/2 oz.) cans condensed cream of chicken soup
1/2 c. cream (half and half)
1/2 c. cooking sherry
1 c. canned sliced mushrooms
3 c. cubed cooked chicken
1/3 c. chopped pimento
1/4 tsp. poultry seasoning
1/4 tsp. Worcestershire sauce
1 tbsp. minced parsley

Combine soup, cream, sherry and mushrooms in large saucepan. Bring to boil, stirring occasionally. Add remaining ingredients except parsley. Simmer for 5 minutes. Add parsley (add a bit more cream if too thick). Cook chicken 1 1/2 to 2 hours in oven. Serve over cooked noodles. Sprinkle with corn flake crumbs.