1 pound cooked chicken meat, cut into cubes
3 potatoes, cubed
3 cups milk
1 large onion, peeled and minced
2 tablespoons minced fresh parsley
1 (.75 ounce) envelope dry potato soup mix
2/3 cup grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix the chicken, potatoes, milk and onion. Sprinkle with kalamata olives and set aside.
In a second large bowl, mix the Parmesan cheese, Campbell's broth, parsley, seasoned potatoes and chicken mixture. Return to last 2 ingredients. Stuff each cavity of the unbaked casserole with parsley mixture. Roll over part of the filling, making sure to evenly cover the meat side.
Place filling on top of the chicken, then top off with the remaining breadcrumbs.
Bake uncovered at 375 degrees F (190 degrees C) for 45 to 60 minutes, or until filled with a toothpick.
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