Creamed Cucumbers - cooking recipe

Ingredients

4 large cucumbers
1 (10 3/4 oz.) can Cream of Chicken soup
1 (8 oz.) can sliced water Chestnuts, drained
1/3 c. milk
1/4 tsp. diced dill wee
1 (8 oz.) jar diced Pimento drained

Preparation

Cut cucumbers lengthwise into halves; remove seeds.
Cut each half into 1/2 inch slices.
Mix cucumbers, soup, water chestnuts and milk in 3 quart saucepan.
Heat to boiling; reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes. Stir in dill weed and pimento.
8 servings; 40 calories per serving.