2 tbsp. vegetable oil
1/2 c. carrots, finely chopped
1/4 c. green onions, chopped
1 clove garlic, minced
1 lb. skinless, boneless chicken breasts, cut into thin strips
1 (10 3/4 oz.) can cream of broccoli soup
1 1/2 c. milk
1 (6 oz.) can sliced mushrooms, drained
1/4 tsp. pepper
1 1/4 c. quick-cooking rice, uncooked

In skillet, in hot oil, cook carrots and green onions with garlic 2 minutes, stirring occasionally. Add chicken. Cook until browned on all sides. Stir in soup, milk, mushrooms 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. Serves 4.