2 tbsp. butter, divided
4 skinless, boneless chicken breast cut in half (about 1 lb.)
1 c. cut up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can Campbell's cream of broccoli soup
1/3 c. milk
1/8 tsp. pepper

In skillet, over medium heat, cook chicken in 1 tablespoon of hot butter for 10 minutes or until browned on both sides. Remove chicken and place in a baking dish 9 x 13 x 2. Keep warm.

In same skillet, add remaining butter, cook broccoli, carrots, and mushrooms, about 5 minutes, stirring often. Stir in soup, milk and pepper; heat to boiling.

Pour above mixture over chicken breast; bake at 350 degrees for about 30 minutes or until the vegetables are tender. Serves 4.