Chicken with Creamy Broccoli Rice

• 2 tablespoons margarine or 2 tablespoons butter
• 8 chicken drumsticks, skin removed
• 1 (10 ounce) can condensed cream of broccoli soup
• 1 cup milk
• pepper
• 2 cups fresh broccoli or 2 cups frozen broccoli, cut in pieces
• 1 cup sliced carrot
• 1 14 cups uncooked quick-cooking white rice

1. Remove skin from chicken, if desired.
2. In large skillet over medium-high heat, melt margarine.
3. Brown chicken 3 minutes on each side.
4. Remove;set aside.
5. Pour off fat.
6. In same skillet, combine soup, milk and pepper.
7. Return chicken to skillet.
8. Bring to boil.
9. Reduce heat to low.
10. Cover; cook 15 minutes.
11. Add broccoli and carrots.
12. Cover; cook 15-20 minutes longer or until chicken is no longer pink and vegetables are tender, stirring occasionally.
13. Taste for seasoning.
14. Stir in rice.
15. Cover; remove from heat.
16. Let stand 5 minutes.
17. Fluff mixture with fork before serving.

margarine, chicken, condensed cream, milk, pepper, fresh broccoli, carrot, white rice

Taken from www.food.com/recipe/chicken-with-creamy-broccoli-rice-12655 (may not work)