2 tbsp. butter
1 lb. skinless, boneless chicken breasts
2 c. frozen broccoli cuts
3/4 c. thinly sliced carrots
1 can cream of broccoli soup
1 c. milk
1/8 tsp. pepper
1 1/4 c. quick cooking rice, uncooked

1. Cut chicken into thin strips.

2. In skillet, in hot butter, cook chicken, 1/2 at a time, until browned. Add broccoli and carrots. Cook until tender-crisp.

3. Stir in soup, milk, pepper. Heat to boiling. Reduce heat to low. Cover, simmer 10 minutes or until vegetables are tender.