1 can (10 3/4 oz.) cream of chicken soup
1/3 c. milk
1 1/2 c. diced cooked chicken
1 1/2 c. cooked noodles
1 c. cooked corn or peas
1/4 c. finely chopped onion
1/4 tsp. paprika
Generous dash of pepper
1/4 c. bread crumbs
1 hard-cooked egg, slivered

In 1 1/2 quart casserole, blend soup and milk, stir in chicken, noodles (vegetable), onion, paprika and pepper. Top with bread crumbs. Bake at 350 degrees for 30 minutes or until hot. Garnish with egg.