1/4 c. chopped onion
2 tbsp. butter
3 1/2 c. (2, 14 1/2 oz. cans) evaporated milk
1 2/3 tsp. salt
1 tsp. sugar
1/2 tsp. baking soda
1/4 tsp. pepper
1 can (16 oz.) tomatoes
1 can (8 3/4 oz.) whole kernel corn, drained
1 c. diced cooked chicken
1 1/3 c. minute rice
1 tbsp. chopped parsley

In a large saucepan, saute onion in butter until transparent. Add evaporated milk, water, salt, sugar, soda, pepper, tomatoes and corn. Bring to a boil, breaking up the tomatoes with a spoon. Stir in chicken and rice. Cover and simmer 10 minutes. Stir in parsley. Makes 8 cups or 8 servings.