Preheat oven to 180°C.
Combine Mushroom Soup Mix with parsley and Evaporated Milk. Set aside.
Heat oil in a pan, add chicken and cook until browned, add vegetables and cook for 2 minutes stirring. Add soup mixture and simmer gently for 5 minutes.
Spoon into 4 individual oven-proof dishes and top with scrunched filo, brush with extra oil and bake for 20 minutes until pastry is golden. Serve with seasonal vegetabes or a crisp salad if desired.