1 tablespoon olive oil
1 1/4 cups water
1 (12 fluid ounce) can condensed cream of mushroom soup
1 tablespoon chicken bouillon granules
salt and pepper to taste
Heat oil in a large saucepan over medium-low heat. Saute onion, mushrooms and chicken in skillet. Bring to a boil, then reduce heat to medium-low and simmer for 60 minutes, until tender.