1 (10 3/4 oz.) can diluted cream of potato soup
1 (16-17 oz.) can cream style corn
2 c. milk
1 sliced onion
1 chicken bouillon cube, crushed
1 (5 oz.) can boned chicken, cut in pieces

In saucepan, stir all until well blended. Bring to a boil, stirring occasionally. Season to taste. Sprinkle with parsley. Serves 4.