2 whole chicken breasts, about 1 1/2 lb., split
2 tbsp. shortening
1 can Campbell's creamy chicken
1 can mushroom soup
1/3 c. milk
1/4 tsp. thyme leaves
1 can mixed vegetables, drained
1 tbsp. chopped parsley

In 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. Serve with cooked rice.