Ingredients:

• 2 tablespoons margarine or butter
• 1 pound skinless, boneless chicken breasts, cut into thin strips
• 2 cups frozen broccoli cuts
• ¼ cup sliced carrots
• 1 can (10% ounces) Campbell’s condensed cream of broccoli soup
• 1 cup milk
• 1 teaspoon pepper
• 1 1/4 cups uncooked quick-cooking rice

Directions

1. In 10-inch skillet over medium-high heat, in hot margarine, cook half of chicken until browned. Remove; set aside. Repeat with remaining chicken.
2. Add broccoli and carrots. Cook until tender-crisp, stirring occasionally.
3. Stir in soup, milk and pepper. Return chicken to skillet.
4. Heat to boiling. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink, stirring occasionally.
5. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork before serving.
   Makes about 5½ cups or
   4 main-dish servings
   Prep Time: 10 minutes
   Cook Time: 30 minutes