2 tsp. butter
1 lb. skinless, boneless chicken breasts, cut into thin strips
2 c. frozen broccoli, cut
3/4 c. thinly sliced carrots
1 can Campbell's cream of broccoli soup
1 c. milk
1/8 tsp. pepper
1 1/4 c. quick cooking rice, uncooked

1. In skillet in hot butter, cook chicken 1/2 at a time until brown; add broccoli and carrots and cook until tender and crisp. 2. Stir in soup, milk and pepper. Heat to boiling; reduce heat to low. 3. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork before serving. Makes 4 servings.