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

In skillet, cook onion in butter (to tender). Stir in soup and milk, add chicken, cook until tender; stir in vegetables and potatoes; heat (20 minutes). Serves 4.