2 tbsp. vegetable oil
1/2 c. finely chopped carrots
1/4 c. finely chopped onions
1 clove garlic, minced
1 lb. boneless, skinless chicken breast, cut in thin strips
1 1/4 c. uncooked instant rice
1 can cream of broccoli soup
1 (6 oz.) can sliced mushrooms
1 1/2 c. milk
1/4 tsp. black pepper

In 10" skillet, over medium heat, add oil. Cook carrots and green onions with garlic for 2 minutes, stirring occasionally. Add chicken, cook until brown on all sides. Stir in soup, milk, mushrooms and pepper. Heat to boiling, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Stir in rice, cover and remove from heat. Let stand 5 minutes. Fluff to serve. Serves 4 to 6.