2 tbsp. butter
1 lb. skinless chicken breast, cut up into thin strips
2 c. broccoli cuts
3/4 c. thinly sliced carrots
1 can cream of broccoli soup or other creamed soups
1 c. milk
1/8 tsp. pepper
1 1/4 c. Minute rice (uncooked)

In skillet, in hot butter, cook chicken until browned. Add broccoli and carrots. Cook until tender and crisp. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover. Simmer 10 minutes or until vegetables are tender. Stir in rice. Cover. Cook a few minutes. Let stand 5 minutes. Fluff with fork before serving.

Yields 4 servings.