Chicken Broccoli Rice Skillet

Source: Jan Taylor

2 tablespoons margarine or butter
1 pound skinless, boneless chicken breasts, cut into thin strips
2 cups frozen broccoli cuts
3/4 cup sliced carrots
1 can Campbell's condensed cream of broccoli soup
1 cup milk
1/8 teaspoon pepper
1 3/4 cups uncooked quick-cooking rice

In 10-inch skillet over medium-high heat, in hot margarine, cook half of chicken until browned. Remove; set aside. Repeat with remaining chicken.

Add broccoli and carrots. Cook until tender-crisp, stirring occasionally.

Stir in soup, milk and pepper. Return chicken to skillet. Heat to boiling. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink, stirring occasionally.

Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork before serving.

Makes 4 servings.

ENJOY!