4 chicken breasts (boiled and cut in sm. pieces)
1 can cream of chicken soup
1/2 c. milk
1 pkg. (frozen) Japanese vegetables

Stir fry vegetables and add chicken soup and milk all together. Bake at 350 degrees for about 30 minutes. About 10 minutes before done, cover top with small can fried onions and cook until brown. May serve with rice.