2 c. cubed chicken
1 sm. green pepper, sliced
1 (4 oz.) can mushrooms, drained
1/2 c. slivered water chestnuts
1/2 tsp. salt
1 can bean sprouts
1/4 c. mayonnaise
1/4 c. skimmed milk
1 (2 oz.) jar sliced pimiento, drained
1 (3 1/2 oz.) can French fried onion rings

Preheat oven to 350 degrees. Simmer green pepper in water until nearly tender; drain. Combine milk with mayonnaise; add pimiento, green pepper, mushrooms, water chestnuts, bean sprouts, chicken and salt. Place in a casserole dish and cover the top with onion rings. Cover and bake 15 minutes. Remove cover and bake for 15 minutes longer to crisp the onion rings.