4 boneless chicken breast cut up
1 lg. onion, sliced
2 tbsp. butter
1 c. chopped tomatoes
1 c. green pepper strips
1/2 c. milk
1 1/2 tsp. dried oregano
1/2 tsp. pepper
1/2 lb. Velveeta cheese cubed

Brown chicken in butter in large skillet. Add tomatoes, green pepper, milk and seasoning. Bring to a boil, reduce heat, simmer until chicken is tender. Stir in Velveeta. Serve over rice or egg noodles.