1 tbsp. oil
1/2 lb. boneless chicken breasts, sliced
2/3 c. diagonally sliced carrots
1 med. onion, sliced
1/2 c. broccoli florets
1 can cream of chicken soup
Hot vermicelli

Heat oil in skillet. Cook chicken and vegetables, stirring constantly, 5 minutes or until chicken is almost done. Add chicken soup. Bring to a boil, then simmer, stirring occasionally, 5 minutes. Serve over hot vermicelli.