1 c. coarsely chopped onions
2 tbsp. butter
1 (10 3/4 oz.) can creamed chicken soup
1/2 c. milk
3 half boneless chicken breasts, sliced
1 (17 oz.) can mixed vegetables, drained
1 (16 oz.) can whole new potatoes, drained and cubed

In skillet, cook onions in butter until tender; stir in soup and milk. Add chicken; cook until tender. Stir in vegetables and potatoes; heat through. 4-6 servings. Cook 20 minutes.