1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 c. milk
1 tsp. curry powder
1 (8 oz.) pkg. frozen cooked shrimp, unthawed
1 (10 oz.) pkg. frozen English peas, unthawed
hot cooked rice

Combine first 5 ingredients in a 1 1/2 quart casserole. Cover and microwave at High for 11 to 13 minutes or until bubbly, stirring every 4 minutes. Serve over rice. Yield: 6 servings.