2 tb Margarine or butter; divided

    3/4 lb Chicken breasts

           -skinless, boneless
           -cut into cubes
      1 sm Onion; finely chopped

           -about 1/4 cup
      1 md Carrot OR 1 small red pepper

           -finely chopped (about 1/3c)
      1 c  Regular long-grain rice

           -uncooked
      1 cn (14-1/2 oz) Chicken Broth

           -Swanson Ready to Serve
      1 cn Cream of Mushroom Soup

           -Campbells Condensed
           - 10-3/4 ounce can
    1/8 ts Pepper

    1/2 c  Frozen peas

  1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot

  margarine, cook chicken until browned, stirring often.  Remove; set
  aside.
  2. In same saucepan, add remaining margarine.  Reduce heat to medium;

  cook onion, carrot and rice until rice is browned, stirring
  constantly.
  3. Stir in broth, soup and pepper.  Heat to boiling.  Reduce heat to

  low. Cover; cook 15 minutes, stirring occasionally.
  4. Add peas and reserved chicken.  Cover; cook 5 minutes or until

  chicken is no longer pink, rice is tender and liquid is absorbed,
  stirring occasionally.
  5. Serve.  Makes about 4-1/2 cups or 4 servings.