1 can cream of chicken soup
1 c milk
1 1/2 c shredded/diced cooked chicken
1 Tbs dry parsley
1 bunch green onions, chopped
1 tsp salt
1 tsp minced garlic
1 can peas, drained
2 c cooked egg noodles
1/2 c shredded cheddar cheese
1 c crushed potato chips


Mix milk and soup. Fold chicken, onions, garlic and seasonings into soup. Fold in cheese. Gently fold in egg noodles. Pour into generously greased baking dish. Top with potato chips. Bake at 350 30 min.