1. Combine soup, evaporated milk, seasoned salt, parsley and 1/4 teaspoon oregano.
2. Add chicken.
3. Layer half of the noodles in a buttered 2-quart oblong pan.
4. Add half of the soup mixture and half of the mozzarella cheese.
5. Repeat layers.
6. Combine parmesan cheese, sesame seeds and 1/2 teaspoon oregano.
7. Sprinkle on top.
8. Dot with butter.
9. Bake, uncovered in over preheated to 375 degrees for 30 minutes.
10. Let stand 10 minutes before cutting. Serves 6-8.