1 can cream of chicken soup
1 can green limas or peas
Evaporated milk
2 c. diced cooked chicken
1 tsp. instant minced onions
1 tsp. Worcestershire
1 tsp. paprika
1 tbsp. parsley flakes
1/2 c. mashed sweet potatoes
1 c. Bisquick

Put soup in 2-quart casserole. Drain liquid from limas into measuring cup. Add enough milk to make 1 cup. Add to milk. Add the next 5 ingredients to the soup and mix well. Add 4 tablespoons evaporated milk to the potatoes and mix well.

Bake at 350°F for 45 minutes or until golden on top.