2 tbsp. butter
1 lb. skinless boneless chicken breasts, cut into strips
2 c. frozen broccoli
3/4 c. finely 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 browned. Add broccoli and carrots. Cook until tender-crisp.

2. Stir soup, milk and pepper. Heat to boiling. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender.

3. Stir in rice, cover, remove from heat. Let stand 5 minutes. Fluff with fork before serving. 4 servings. Cooking time 30 minutes.