1 tbsp. oil
1/2 lb. chicken, cut in bite-size pieces
2/3 c. carrots, sliced thin
1/2 c. broccoli
1 med. onion, sliced
2 env. cream of chicken Cup-a-Soup
1 c. hot water

Heat oil. Cook chicken and vegetables and onion, stirring constantly for 5 minutes. Combine soup mix and hot water. Add to meat and vegetables. Bring to boil. Simmer, stirring occasionally, until thick. Serve over rice or noodles.