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STUFFED CHICKEN AND MUSHROOM CASSEROLE

1 whole 3 lb. chicken
1 (10 3/4 oz.) can cream of mushroom soup
2 tbsp. chopped pimiento
1 (13 oz.) can evaporated milk
1 (7 oz.) box seasoned stuffing mix
1/2 c. shredded Swiss cheese
1/4 c. parsley, chopped finely

Cook chicken in 1 cup water until tender. Cool chicken slightly then remove meat from bones. Arrange chicken meat in a shallow 2 quart casserole dish. Combine soup, pimiento and 2/3 cup evaporated milk. Pour over chicken. Toss together stuffing mix and 1 cup evaporated milk until milk is absorbed by the stuffing. Spread over chicken. Sprinkle cheese and parsley over. Bake at 350 degrees F. for 30 minutes or until bubbly hot. Serves 6.