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

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

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

3. Stir in rice. Cover, remove from heat. Let stand 5 minutes and fluff with fork. Prep time: 10 minutes. Cook time: 30 minutes.