2 lb. chicken breasts, cut into sm. bite-size pieces, skinless and boneless
1 can creamy chicken mushroom soup
1/2 to 3/4 can milk
Cooked noodles or rice
Cooking oil

Cook chicken pieces in a small amount of oil. Drain. Add soup and stir well. Fill soup can 1/2 to 3/4 full with milk. Mix well. Heat on high until mixture begins to bubble, then lower heat to simmer. Cover for 10 minutes until all ingredients are hot. Serve over noodles or rice.