2 tbsp. vegetable oil
1 lb. boneless, skinless chicken breast, cut into pieces
2 cans Campbell's cream of chicken soup
Parmesan cheese

In skillet, in hot oil, cook chicken pieces until browned. Remove and set aside. Drain pan, and add two cans of cream of chicken soup, undiluted. Stir in Parmesan cheese to your taste, heat through. Stir in chicken pieces, cover and simmer 10 minutes. Serve over hot cooked pasta, or rice. Serves 4.