4 chicken cutlets
2 tbsp. butter
1 can creamy chicken mushroom soup
1/3 c. milk
1/4 tsp. thyme
1 can mixed vegetables, drained
1 tbsp. chopped parsley

In a skillet brown chicken in butter. Stir in soup, milk and thyme. Cover and simmer 30 minutes or until done. Stir occasionally. Add vegetables and parsley. Heat thoroughly. Serve over rice.

Serves 4.