2 c. diced chicken breast
6 c. cut up vegetables (carrots, broccoli and cauliflower)
1 can cream of chicken soup

Stir fry the chicken in the wok - add vegetables and soup with two cans of water to chicken (you may want to add more water to get a consistency your happy with). Keep stirring and mix well. Let simmer for 5 minutes. Serve over rice, baked potato or biscuits and season with salt and pepper.