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

Cook chicken in skillet in hot butter until browned. Add broccoli and carrots. Cook until tender-crisp. Stir in soup, milk and pepper. Heat to boiling. Reduce heat. Cover and simmer 10 minutes or until vegetables are tender. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with fork before serving.