2 chicken breasts, boned & cubed
2 tbsp. butter
1 (10 3/4 oz.) can creamy chicken mushroom soup
1/3 c. milk
1/4 tsp. Italian seasoning
1 (8 oz.) can mixed vegetables
1 tbsp. chopped parsley

In a skillet, brown the chicken in the butter. Drain off excess grease. Stir in the soup, milk and seasoning.

Cover and simmer for 30 minutes or until done, stirring occasionally. Add vegetables and parsley, and heat thoroughly. Serve over cooked noodles or rice.