4 skinless, boneless chicken breast halves
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of white corn soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can sliced mushrooms, drained
1/2 small onion, sliced
Preheat oven to 350 degrees F (175 degrees C).
Bring a large skillet to a boil. Add chicken and keep stirring until chicken is no longer pink. Reduce heat to medium-low, and add sauce and peas. Mix well.
Place carrots in a large bowl. Stir in egg and chicken stock. In a separate bowl, stir together cream of chicken soup, cream of mushroom soup, cream of white corn soup, cream of chicken soup, mushrooms, onion and parsley. Pour mixture into skillet. Cook over medium heat for about one or two minutes, stirring constantly.