CREAM OF MUSHROOM SOUP WITH QUAIL EGGS

My aunt taught me how to make this, but I don't know what it's called so I made it up...

CREAM OF MUSHROOM SOUP WITH QUAIL EGGS

INGREDIENTS:

1 lb chicken breast (boneless, skinless) (cut into bite size pieces)

2 tablespoons canola oil

salt and pepper

2 cans 10 ¾ oz condensed cream of mushroom soup

2 cans water (use the cans from the soup to measure the water)

1 can 8 ¾ oz peas and carrots (drained)

½ can 8 ¾ oz whole kernel corn (drained)

20 pieces hard boiled quail eggs

Directions:

Using a medium or large soup pot, heat oil over medium to high heat. Add chicken, season with salt and pepper. Once chicken is cooked, add cream of mushroom soup and water, stir. Bring to boil (3 minutes). Add peas, carrots, corn and quail eggs. Simmer for 1 to 2 minutes. Season with salt according to taste.