2 tbsp. butter
1 lb. skinless, boneless, cut in strips chicken
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

In skillet in hot butter. Cook chicken until brown. Add broccoli and carrots. Cook until tender crisp. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until vegetables are tender. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with fork before serving. 4 servings.