2 tbsp. butter
1 lb. skinless, 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

In a skillet, in hot butter, cook chicken, half at a time until browned. Add broccoli and carrots. Cook until tender-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, remove from heat. Let stand 5 minutes. Fluffy with fork before serving. 4 servings.