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 can cream of broccoli soup
1 c. milk
1/8 tsp. pepper
1 1/4 c. minute rice (uncooked)

In skillet, melt butter, cook carrots and onions until tender. 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. (4 servings.)