Mom's Chicken Stroganoff Casserole

• (10 1/2 ounce) cans cream of chicken soup (or one chicken and one celery)2 cans

  (or one chicken and one celery)

• sour cream↗1 cup
• milk↗1 1⁄2 cups
• chicken (cooked, cubed)2 cups
• parsley, chopped↗4 tablespoons
• pimientos, chopped (large flat jar)↗4 tablespoons
• salt↗1 teaspoon
• lb egg noodles, cooked↗1 lb
• buttered bread crumbs or 4 -6 tablespoons crumbled potato chips4 -6 tablespoons

Step-by-step instructions

1. 1

   Blend soup(s) and sour cream; stir in milk.

2. 2

   Add chicken, parsley, pimento, seasonings and noodles. Pour into 9x13 baking dish.

3. 3

   Top with crumbs or chips.

4. 4

   Bake at 350 degrees F for 30 minutes.

5. 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.).