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

In skillet, cook chicken in butter, until browned, add broccoli and carrots, cook until tender.

Stir in soup, milk and pepper heat to boiling. Reduce heat to low. Cover simmer 10 minutes.

Stir in rice, remove from heat. Let stand 5 minutes, fluff with fork before serving.