2 tbsp. butter
3/4 c. chopped carrots
1/4 c. chopped green onions
1 lb. boneless chicken breast, cut in strips
1 can cream of broccoli soup
1 c. milk
1/8 tsp. pepper
1 1/4 c. quick-cooking rice, uncooked

Heat a 10-inch skillet over medium heat. Add butter, carrots, and green onions. Cook until tender. Push to one side. Add chicken, cook until browned on both sides. Stir in soup, milk, pepper, heat to boiling. Reduce heat to low, cover and simmer 10 minutes. Stir in rice, cover. Remove from heat, let stand 5 minutes. Fluff with fork. Serves 4.