Preparation / Directions:
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.