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Tuna and Rice

1 1/2 cups milk
1 Tbsp. butter
1 cup chopped onion
1 (10 oz.) package frozen peas and carrots
1 (10 3/4 oz.) can cream of chicken soup
1/8 tsp. pepper
1 (12 1/2 oz.) can Tuna, drained
1 1/2 cups instant rice
2 Tbsp. minced parsley

Melt butter in large skillet on medium-high heat. Add onions; cook and stir until tender but not browned. Stir in vegetables, milk, soup, and pepper. Bring to a boil. Stir in Tuna, rice and parsley. Cover; remove from heat. Let stand 5 minutes.

Makes 4-6 servings

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