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

Blend soup and milk; add chicken, noodles, pimiento and parsley. Spoon into 1 quart casserole; sprinkle crumbs on top. Bake about 25 minutes in a moderate oven (375 degrees). Makes four servings.