2 whole chicken breasts, skinned, boned & cut into 1 inch cubes
2 tbsp. butter
1/2 c. green onion, sliced
2 carrots, sliced (1 c.)
1 c. green beans
1 med. sweet potatoes, peeled & diced
1/4 c. rice, uncooked
4 c. chicken broth
1 tsp. dried dill weed

In 3-quart saucepan, cook chicken in butter for 5 minutes. Add remaining ingredients and simmer, covered, for 15 minutes or until the vegetables and rice are tender. Serve four.