1 tsp. butter or vegetable oil
4 skinless chicken breast halves
1 can condensed cream of broccoli soup
1 1/4 cups milk
pepper to taste
2 cups fresh or frozen broccoli, cut into pieces
1 cup thinly sliced carrots
1 1/4 cups uncooked instant rice or cooked rice

In large skillet melt butter or oil over medium heat. Brown chicken, 3 minutes each side. Remove from skillet. Combine soup, milk and pepper in same skillet. Stir in broccoli and carrots. Return chicken to skillet. Bring to boil, cover and simmer for 20 minutes until chicken no longer is pink and veggies are tender crisp, stirring occasionally. Remove chicken and keep warm. Taste sauce for seasoning. Stir in rice, cover and remove from heat. Let stand for 5 minutes or until tender. Fluff with a fork before serving with chicken. Serves 4.