14 oz. boned chicken, chopped
1 (10 1/2 oz.) can cream of chicken soup
]1 c. evaporated milk
1 (1 lb.) can diced carrots, drained
1 (1 lb.) can green peas, drained
1/2 c. crushed potato chips

Combine chicken, soup, milk, carrots and peas. Mix well. Pour into a 1 1/2 quart non-stick casserole dish. Border with potato chips. Put in a 325 degree oven for 45 minutes or until completely heated. Makes 4 to 6 servings.