Chicken Vegetable Rice

• 2 Tbsp. margarine
• 1 lb. skinless, boneless chicken breasts, cut into thin strips
• 2 c. frozen broccoli
• 3/4 c. thin sliced carrots
• 1 large onion, cut into thin strips
• 1 small green pepper, cut into thin strips
• 1 can cream of celery soup
• 1 c. milk
• 1 1/2 c. quick cooking rice (uncooked)
• salt and pepper to taste

1. Heat margarine in a large deep skillet.
2. Cook chicken until browned.
3. Add broccoli and carrots.
4. Cook until tender-crisp.
5. Add onion and pepper.
6. Stir in soup, milk, salt and pepper.
7. Heat to a boil.
8. Reduce heat to low.
9. Cover.
10. Simmer 10 minutes.
11. Stir in rice.
12. Cover; remove from heat.
13. Let stand 5 minutes.
14. Fluff with fork.
15. Serve.
16. Serves 4 to 6.

margarine, skinless, frozen broccoli, thin sliced carrots, onion, green pepper, cream of celery soup, milk, cooking rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=167940 (may not work)