2 lb. chicken parts
2 tsp. salad oil
1 can cream of chicken soup
1 medium onion, sliced in rings
1 c. mixed vegetables
1/2 c. sour cream
hot cooked noodles

In skillet over medium heat, brown chicken. Spoon off fat. Stir in soup and onions. Reduce heat to low. Cover and simmer 40 minutes or until chicken is fork-tender. Remove chicken to platter. Keep warm. Stir in vegetables and sour cream into sauce over low heat. Heat, stirring constantly. Spoon some of sauce over chicken. Serve over noodles.