Chicken Salad Casserole - cooking recipe

Ingredients

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

Preparation

In a 1-quart casserole dish, combine milk and mayonnaise; mix in remaining ingredients.
Cover and bake at 350\u00b0 for 20 minutes. Yield: 4 servings (about 3 cups).