1 c. coarsely chopped onion
2 tbsp. butter
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 c. milk
3 half boneless chicken breasts, skinned and sliced
1 can (17 oz.) mixed vegetables, drained
1 can (16 oz.) whole new potatoes, drained and cubed

In skillet, cook onion in butter until tender. Stir in soup and milk. Add chicken; cook until tender. Stir in vegetables and potatoes; heat through. 4 to 6 servings.