Chicken Salad Casserole

My Mother-In-Law gave me this recipe for a heart-healthy casserole that has quickly become a family favourite. I serve it with a leaf salad & fresh bread to complete the meal.

Ingredients:

1/2 cup mayonnaise

1/2 cup skim milk

1 can reduced-sodium cream of chicken soup

2-3 cups cubed cooked chicken

2 cups small cooked pasta (rotini)

1/2 cup slivered water chestnuts, drained

1/2 cup onion, chopped

1 cup celery, chopped

1 small red pepper, sliced

1/4 cup pimento, drained (optional)

1 tsp thyme

Freshly ground pepper

Directions:

1. Combine milk, mayo, soup, thyme & pepper.

2. Mix in remaining ingredients

3. Bake at 350 degrees F for 45 minutes.