2 cans cream of chicken soup
2 cans cream of mushroom soup
1/2 c. Rhine wine
1 pkg. frozen peas
1 sm. jar pimientos
2 cooked chickens (5 to 6 c.), cut up in lg. pieces

Blend soups together with 1/2 can of water. Add wine. Cook peas in a little water until just defrosted. Then add peas, plus the water they were cooked in, into soup. Add chicken and pimientos. Serve in patty shells. Serves 10.