Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  1              pound  skinless -- boneless chicken
                        -- breasts, cut into
                        -- 1-inch pieces
  1                can  campbell's condensed cream of chicken & -- (10 3/4-oz)
                        -- broccoli soup
     1/2           cup  milk
  4              small  red potatoes -- cut into quarters
                        -- (about 2 1/2 cups)
  2             medium  carrots -- sliced (about 1
                        -- cup)
  1                cup  fresh broccoli flowerets
     1/8      teaspoon  pepper

Preparation:

In 10-inch skillet over medium-high heat, in hot oil, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat. In same skillet, combine soup, milk, potatoes, carrots, broccoli and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. Return chicken to skillet. Cover; cook 5 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally. If desired, sprinkle with cracked pepper. Makes about 5 1/2 cups or 4 main-dish servings.

Nutritional Information:

129 Calories (kcal); 5g Total Fat; (31% calories from fat); 3g Protein; 20g Carbohydrate; 4mg Cholesterol; 37mg Sodium