1 can cream of chicken soup
1/2 c. milk
2 tbsp. diced pimento
1 tbsp. chopped parsley
1/4 c. buttered bread crumbs
1 c. cooked, diced chicken
2 c. cooked noodles

Blend soup and milk. Add chicken, noodles, pimento, and parsley. Spoon into a 1 quart casserole. Sprinkle crumbs on top. Bake at 375 degrees for 25 minutes. Yields 4 servings.