In deep skillet, melt two tablespoons butter. Cut chicken into 1/4 inch strips and season to your own taste with salt and pepper. Saute chicken in butter on medium heat until all strips are completely white in color. Add onions and continue cooking and stirring until onions appear cooked. Spoon in soup, stir to cover all pieces of chicken and add two soup cans of water. Mix well and continue cooking, stirring occasionally until gravy thickens but is still thin enough to spoon over your favorite pasta.
Cajun Country -- New Iberia, Louisiana