2 tbsp. butter
1 lb. skinless boneless chicken
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 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 before serving. Serves 4. Preparation time - 10 minutes. Cook time - 30 minutes.