4 slices bread
1 large onion, chopped
1 medium head cabbage, shredded
1 medium carrot
1/2 cup chopped green bell pepper
1 cup milk
1/2 cup water
1/4 cup tomato sauce
1/4 cup vegetable oil
1 1/2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Place bread slices in a medium bowl; add onion, carrot, bell pepper and milk. Toss until evenly coated. Cover and refrigerate for 1 hour.
Meanwhile, in a large bowl, whisk together tomato sauce, oil and cheese. Mix thoroughly.
Meanwhile, add chicken and water to tomato sauce mixture. Mix thoroughly. Reserve 1/2 cup of tomato sauce mixture.
Meanwhile, in a small bowl, mix together cooked rice and milk. Stir into tomato soup mixture to make a well. Add Cheddar cheese and Monterey Jack cheese.