Ingredients
1 tbsp vegetable oil
1 lb boneless chicken breasts but into 1-inch pieces
1 can cream of chicken and broccoli soup
1/2 cup milk
1/8 tsp pepper
4 small red potatoes, cut into quarters
2 medium carrots, sliced
1 cup broccoli flowerets
Preparation
In medium skillet over medium-high heat, heat oil. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside. Pour off fat. Add soup, milk, pepper, potatoes, carrots and broccoli. Heat to a boil. Reduce heat to low. Cover and cook 15 minutes, stirring occasionally. Return chicken to pan. Cover and cook 5 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally.
