2 c. cubed, cooked chicken
1 sm. green pepper, sliced
1 (4 oz.) can mushrooms, drained
1/2 c. slivered water chestnuts
1/4 c. mayonnaise
1/4 c. skim milk
1 (2 oz.) jar sliced pimentos, drained
1/2 tsp. salt
1 can French fried onions (3 1/2 oz.)

Simmer green pepper slices in water until nearly tender. Drain. Combine milk with mayonnaise. Add pimento, peppers, mushrooms, water chestnuts, chicken and salt. Place in 1 quart casserole and top with onion rings. Cover and bake in 350 degree oven for 25 minutes. Remove cover and bake 5 minutes longer to crisp onion rings. 3 generous servings.