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

In skillet in hot butter, cook chicken, 1/2 at a time until browned. Add broccoli and carrots. Cook until tender crisp. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover and 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.