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

In skillet, melt butter and 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 and remove from heat, let stand 5 minutes. Fluff with fork before serving. 4 servings.