1 can cream of chicken or celery soup
1/2 c. sour cream
1/2 to 3/4 c. milk
1 c. cooked cubed chicken
2 tbsp. chopped parsley
2 tbsp. chopped pimento
1/4 tsp. salt
Dash pepper
2 c. cooked egg noodles
2 c. buttered bread crumbs

Blend soup and sour cream; stir in milk. Add chicken, parsley, pimento, seasonings and noodles. Pour into 1 1/2 quart baking dish. Top with crumbs. Bake at 350 degrees for 30 minutes.