Chicken Salad Casserole - cooking recipe

Ingredients

2 c. cubed, cooked chicken
1 small green pepper, sliced
1 (4 oz.) can mushrooms, drained
1/4 c. mayonnaise
1/2 c. slivered water chestnuts
1/2 c. skim milk
1 (2 oz.) jar sliced pimento, drained
1/2 tsp. salt
1 can French fried onion rings (about 3 1/2 oz.)

Preparation

Simmer green pepper in water until nearly tender; drain. Combine milk with mayonnaise; add pimento, green pepper, mushrooms, water chestnuts, chicken and top with onion rings. Cover and bake 15 minutes.
Remove cover and bake 5 minutes longer, to crisp onion rings.
Serves 3 to 4.