2 (17 oz.) cans peas, drained
1 can cream of chicken soup
1 can sliced water chestnuts, drained & slivered
1/3 c. milk
4 hard-boiled eggs, sliced
1 (7 oz.) can pimento, chopped
1/2 lb. cheddar cheese, grated
Bread crumbs or crushed Club crackers

Combine peas, soup, water chestnuts and milk. Layer in 2 quart greased casserole 1/2 of the peas and eggs and pimentos and cheese. Repeat layers. Sprinkle with crumbs. Bake 25 minutes in 350 degree oven or until bubbly. Yield: 10 servings.