2 tbsp. butter
1 lb. skinless, boneless chicken breast, cut in thin strips
2 c. frozen broccoli
3/4 c. thin sliced carrots
1 can cream of broccoli soup
1 c. milk
1/8 tsp. pepper
1 1/4 c. minute rice

In large skillet, heat 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; simmer 10 minutes. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork before serving.