Chicken and Noodles Skillet

1 T. vegetable oil
1 lb boneless skinless chicken breast halves, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup baby-cut carrots, cut lengthwise in half
1 cup frozen broccoli cuts (from 1-lb bag)
1 cup uncooked egg noodles (2 oz)
1 can (14 oz) chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup
Chopped fresh parsley, if desired

In 12-inch nonstick skillet, heat oil over medium-high heat.
Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.

Stir in remaining ingredients except parsley.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender.
Sprinkle with parsley.

Servings: 4