2 whole chicken breasts (about 1 1/2 lb.), split
2 tbsp. shortening
1 can Campbell's creamy chicken mushroom soup
1/3 c. milk
1/4 tsp. thyme leaves
1 can (8 oz.) mixed vegetables, drained
1 tbsp. chopped parsley

In skillet, brown chicken in shortening; pour off fat. Stir in soup, milk and thyme. Cover; simmer 30 minutes or until done. Stir occasionally. Add remaining ingredients; heat through. Serve with cooked rice. 4 servings.