2 cans cream of chicken soup
1 c. mixed vegetables (canned drained or frozen), cooked
1 chicken, boiled, skinned & boned (or left over chicken or turkey)
4 c. instant rice cooked
Water

Boil chicken, remove from bones. Cut into bite-size pieces. Add chicken, vegetables and water to soup and simmer 5 minutes. (Add just enough water to juice a gravy like-consistency.) Serve over rice. Serves 4-5 people. Serve with apple sauce and green salad. This recipe can also be used over toast or biscuits.