4 lg. cucumbers (about 2 1/2 lbs.)
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. dried dill weed
1 (2 oz.) jar diced pimento, drained

Scrub cucumbers lightly; cut lengthwise into halves; remove seeds. Cut each half into 1/2 inch slices. Mix soup and milk in heavy 3-quart saucepan; add cucumbers and water chestnuts. Heat to boiling; reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes. Stir in dill weed and pimento. Serves 6 to 8.