2 tbsp. butter
1 lb. skinless boneless chicken breasts, cut into strips
2 c. frozen broccoli cuts
3/4 c. thinly sliced carrots
1 can Campbell's cream of broccoli soup
1 c. milk
1/8 tsp. pepper
1-1 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 and crisp.

2. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover; 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.