Chicken Salad Casserole - cooking recipe

Ingredients

4 c. cubed cooked chicken
2 green peppers
2 (4 oz.) cans mushrooms, drained
1 c. slivered water chestnuts
1/2 c. light mayonnaise
1/2 c. skim milk
2 oz. jar sliced pimientos, drained

Preparation

Simmer green pepper slices in water until nearly tender. Drain.
Combine milk with mayonnaise, add pimiento, green pepper, mushrooms, water chestnuts and chicken.
Place in 2-quart casserole.
Cover and bake at 350\u00b0 for 25 minutes.