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

In skillet cook chicken until browned. Add carrots and broccoli. Cook until tender crisp. Stir in soup, milk and pepper. Reduce heat to low. Cover and simmer 10 minutes or until vegetables are tender. Stir in rice. Let stand 5 minutes. Fluff with fork. Serve.