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