4 lg. cucumbers
1 c. cream of chicken soup
1 c. sliced water chestnuts
1/3 c. milk
1 jar diced pimento

Cut cucumbers lengthwise into halves. Mix cucumber soup, water chestnuts and milk in 3 quart saucepan. Heat to boiling, then reduce heat. Cover and simmer until cucumbers are tender, about 6 minutes.