1 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 can peas, drained
1 c. rice
1 lb. cooked and shredded chicken cutlets (leftover roasted chicken works well too!)

Cook and drain rice. Mix cream of mushroom soup with 1/2 cup of milk and 1/2 can of water. Do the same with cream of chicken soup, then mix the two together. Add the chicken and rice, stir so it is mixed well.

Cook over medium flame until soup mixture starts to boil and becomes thick. Add peas and cook for 2 more minutes. Serve over toast points.