2 tbsp. butter
6 boneless, skinless chicken breasts
1 bunch fresh broccoli or 10 oz. bag frozen broccoli
1/2 c. sliced carrots
1 c. sliced mushrooms
1 can cream of broccoli soup
1/3 c. milk

Cook chicken in skillet, in hot butter over medium heat about 10 minutes.

Add cut up broccoli, sliced carrots and mushrooms to skillet.

Stir together soup and milk and pour over vegetables and chicken. Cover and simmer 5 minutes or until vegetables are tender.