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

1. In 10 inch skillet over medium heat, in hot butter, cook carrots and onions until tender, stirring occasionally.

2. Push vegetables to one side.

3. Add chicken, 1/2 at a time, cooking until browned on all sides.

4. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes, stirring occasionally.