2 tbsp. butter
3/4 c. finely chopped carrots
1/4 c. chopped green onions
1 lb. skinless, boneless chicken breasts, cut into thin strips
10 3/4 oz. can Campbells condensed cream of broccoli soup
1 c. milk
1/8 tsp. pepper
1 1/4 c. quick cooking rice (uncooked)

Cook carrots and green onions in hot butter in a 10 inch skillet until tender stirring occasionally. Push to one side. Add chicken, 1/2 at a time, cook until browned on all sides. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover. Simmer 10 minutes, stirring occasionally. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Garnish with additional chopped green onions if desired. Makes 4 servings.