2 tbsp. chopped onion
1 tbsp. butter
1 can Campbell's cream of chicken soup
1/2 c. milk
2 tsp. lemon juice
2 tbsp. chopped parsley

In saucepan, cook onion in butter until tender. Stir in remaining ingredients. Heat; stir occasionally. Makes about 1 3/4 cups. Serve over cooked poultry.