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

In a skillet, in hot butter, cook chicken 1/2 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, fluff with fork.