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

Cook chicken in a skillet in butter 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. Makes 4 servings.