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

In 10 inch skillet over medium heat in hot butter, cook carrots and green onions 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.