Mom'S Chicken Stroganoff Casserole

• 2 (10 1/2 ounce) cans cream of chicken soup (or one chicken and one celery)
• 1 cup sour cream
• 1 1/2 cups milk
• 2 cups chicken (cooked, cubed)
• 4 tablespoons parsley, chopped
• 4 tablespoons pimientos, chopped (large flat jar)
• 1 teaspoon salt
• 1 lb egg noodles, cooked
• 4 -6 tablespoons buttered bread crumbs or 4 -6 tablespoons crumbled potato chips

1. Blend soup(s) and sour cream; stir in milk.
2. Add chicken, parsley, pimento, seasonings and noodles. Pour into 9x13 baking dish.
3. Top with crumbs or chips.
4. Bake at 350 degrees F for 30 minutes.
5. Original recipe says: after baking time, sprinkle some chicken broth over the casserole; cover with aluminum foil and let it rest for 10-20 minutes before serving. (I've never done that.).

cream of chicken soup, sour cream, milk, chicken, parsley, pimientos, salt, egg noodles, buttered bread

Taken from www.food.com/recipe/moms-chicken-stroganoff-casserole-471307 (may not work)