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

Cut chicken into thin strips. Melt butter in skillet. Cook chicken (half at a time) until browned. Add broccoli and carrots and cook until tender crisp. Stir in soup, milk and pepper. Heat until boiling.

Reduce heat to low. Cook, covered, 10 minutes or until vegetables are tender. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Fluff with fork before serving. 4 servings.