Chicken Tetrazzini

from the Aspen 2nd Ward

2 tbsp margarine
1 medium onion, chopped
1 clove garlic, minced
2 cups (or more) chicken, cut in bite sized pieces
1 - 10.5 oz can cream of chicken soup
1/2 cup milk
1 tbsp chopped parsley
1/2 package linguini or spaghetti
1/4 cup grated Parmesan cheese

Saute onion and garlic in margarine until tender. Add chicken. Stir in soup, milk and parsley. Simmer, covered for 30 minutes (if chicken is uncooked, or less if it is already cooked). Meanwhile, cook pasta, according to package directions, cooking only minimum time indicated. Drain and put into casserole disk.
Cover with chicken and sauce and sprinkle with Parmesan cheese.
Bake at 400 for 15 - 20 minutes.