1 tablespoon vegetable oil
1 chicken, cubed
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 tablespoon chicken bouillon granules
1 (1 ounce) can condensed cream of chicken soup
1 (16 ounce) can chicken broth
1 cup water
1 cup peas and carrots, divided
Heat oil in a large skillet over medium heat. Saute chicken until golden brown. Remove from skillet and place in a large bowl. Add pepper, garlic powder, bouillon, and chicken bouillon; mix together. Stir in chicken broth, water, peas, carrots, and chicken broth.
Bake uncovered for 1 hour; remove breast meat and vegetables and stir into sauce. Cover, reduce heat, and simmer for 10 to 15 minutes. Stirring occasionally, simmer 20 minutes.