3 whole chicken breasts
10 oz. mixed frozen vegetables
2 cans cream of mushroom soup
1 lg. onion
1/2 lb. mushrooms
1/8-1/4 tsp. curry
1/2 tsp. instant chicken bouillon

Cook chicken and cut into pieces. Mix all in Dutch oven and simmer 30-60 minutes. Serve over toast, rice or noodles.