Chicken With Creamy Broccoli Rice

by Lindsay M.
(Annapolis Valley)

This makes a great meal and is easy to make.

1 tsp margarine or vegetable oil

4 skinless, boneless chicken breast halves

1 can cream of broocolii soup

1 ¼ cups milk

Pepper to taste

2 cups fresh or frozen broccoli cut into pieces

1 cup thinly sliced carrots

1 ¼ cups uncooked instant rice

In large non-stick skillet over medium-high heat melt margarine. Add chicken & brown 3 minutes on each side. Remove chicken from skillet.

In same skillet combine soup, milk, & pepper. Stir in broccoli and carrots.

Return chicken to skillet. Bring to boil, cover, reduce heat and simmer 20 minutes or until chicken is no longer pink and vegetables are tender crisp, stirring occasionally.

Remove chicken & keep warm.

Taste sauce for seasoning. Stir in rice. Cover, remove from heat.

Let stand 5 minutes or until rice is tender. Fluff mixture with fork before serving,

Makes 4 servings.

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