2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut in 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 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. 4 servings.