2 whole chicken breasts, about 1 1/2 lb. split
2 tbsp. shortening
1 can creamy chicken mushroom soup
1 tbsp. chopped parsley
1/3 c. milk
1/2 tsp. thyme leaves
1 (8 oz.) can mixed vegetables, drained

In large skillet, brown chicken in shortening. Pour off fat. Stir in soup, milk, and thyme. Cover and simmer 30 minutes or until done. Stir occasionally. Add remaining ingredients. Heat and serve over cooked rice.