Chicken Vegetable Rice - cooking recipe

Ingredients

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

Preparation

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