2 cans LeSueur peas
1 (6 oz.) can water chestnuts
1 (3 oz.) jar pimentos, chopped (optional)
1 (8 oz.) sour cream
1 can cream of chicken soup
Buttered bread crumbs

Drain peas, saving 1/2 cup liquid. Drain chestnuts and mushrooms. Grease long glass dish with butter. Place drained vegetables in mixing bowl. Blend soup, sour cream and liquid. Add rest of ingredients, and salt to taste. Bake at 325 degrees until liquid is absorbed. Remove and top with crumbs. Bake until golden brown, approximately 30-40 minutes.