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

In skillet in hot butter, 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; remove from heat. Let stand 5 minutes. Fluff with fork before serving. Yield: 4 servings.