4 (3 oz.) chicken breast halves, skinned and boned
1/2 (10 1/2 oz.) can low-sodium cream of chicken soup, undiluted
1/2 c. skim milk
1/2 (8 oz.) carton plain, nonfat yogurt
1/4 tsp. salt
1/4 tsp. pepper
1/2 can mixed vegetables

Combine chicken breast halves and water to cover in a medium saucepan; cover and bring to boil. Reduce heat and simmer 20 minutes or until chicken is done; drain well and coarsely chop chicken.

In medium saucepan, combine soup, milk and yogurt, stirring until well blended. Add remaining ingredients. Heat over medium heat, just until hot through.