2 c. frozen peas
2 cans cream of mushroom soup
1 c. milk
2 c. cooked, diced chicken
2 1/2 c. crushed potato chips

Cook peas according to package directions; drain. Mix soup and milk. Add chicken, 2 cups potato chips and peas; mix lightly. Pour into buttered 2 quart baking dish; sprinkle remaining potato chips over top. Bake at 350 degrees for 30 minutes or until golden brown. Yield: 8 servings.