|Canned condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
|Canned chopped pimiento||2 Ounce, drained (1 Jar)|
Cut cucumbers lengthwise into halves; remove seeds.
Cut each half into 1/2-inch slices.
Mix cucumbers, soup, water chestnuts and milk in 3-quart saucepan.
Heat to boiling; reduce heat.
Cover and simmer until cucumbers are tender, about 6 minutes.
Stir in dill weed and pimiento.