2 tbsp. butter
4 skinless, boneless, chicken breast halves (about 1 lb.)
1 c. cut-up broccoli
1/4 c. thinly sliced carrots
1 c. sliced mushrooms
1 can Campbell's cream of broccoli soup
1/3 c. milk
1/8 tsp. pepper

In a skillet over medium heat in 1 tablespoon hot butter, cook chicken 10 minutes or until browned on both sides. Remove chicken and keep warm.

In same skillet in remaining butter, cook broccoli, carrots, and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat until boiling. Return chicken to skillet, reduce heat to low, simmer 5 minutes or until chicken is fork tender. Makes 4 servings.