Chicken Salad Casserole - cooking recipe

Ingredients

1/4 c. mayonnaise
1/4 c. skim milk
2 c. cubed, cooked and skinned chicken
1 small green pepper, sliced
1 (4 oz.) can mushrooms, drained
1/2 c. slivered water chestnuts
1/2 onion, chopped
1/2 c. celery, chopped
1 (2 oz.) jar sliced pimento, drained
2 tsp. lemon juice
1/2 tsp. thyme
pepper to taste

Preparation

In
a
1
quart casserole, combine milk and mayonnaise; mix in\tremaining ingredients.\tCover and bake at 350\u00b0 for 20 minutes. (Turkey can be substituted for the chicken.)