serves 6 to 8

**(Change)**
2 cups milk
2 10 3/4-ounce cans condensed cream of chicken soup
2 9-or 10-ounce packages frozen coppped spinach in cream sauce
2 8-ounce cans oysters
1 cup dry white wine
1/4 tsp. white pepper

In a sauce pan stir milk into condensed soup. Remove spinach from pouches; add to soup. Cook and stir over medium heat, breaking up spinach with a fork till thawed; simmer, uncovered, 10 minutes, stirring occasionally. Stir in undrained oysters, wine, and pepper. Cook and stir till heated through.