|Frozen peas and carrots||1 Cup (16 tbs)|
|Canned condensed cheddar cheese soup||11 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Bottled hot pepper sauce||3 Dash|
|Cooked and cubed chicken||1 1⁄2 Cup (24 tbs)|
|Rusks/3 english muffin||6 , split and toasted|
In a medium saucepan cook the vegetables, covered, in 1/4 cup boiling water for 5 minutes.
In the same saucepan stir together soup, milk, and hot pepper sauce.
Add chicken and cooked vegetables.
Cook over medium heat about 10 minutes or till heated through, stirring occasionally.
To serve, place 2 rusks or toasted English muffin halves on each of 3 dinner plates.
Spoon chicken mixture over rusks or muffin halves.