- Cook Time: 25 minutes
- Servings: 4
- 1 Tbsp. vegetable oil
- 1 lb. skinless, boneless chicken breasts, cut into cubes
- 1 can (10 3/4 oz.) cream of chicken with herb soup
- 1/2 cup milk
- 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, and carrots)
DirectionsHeat oil in skillet. Cook chicken until browned, stirring often.
Add soup, milk, and vegetables. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.