2 tbsp. butter
3/4 c. finely chopped carrots
1/4 c. chopped green onion
1 lb. skinless, boneless chicken breast, cut into strips
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 carrots and green onions until tender. Push to one side. Add chicken, 1/2 at a time, cook until brown on all sides. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 10 minutes, stirring occasionally. Stir in rice. Cover, remove from heat; let stand 5 minutes. Fluff with fork before serving. 4 servings.