Creamy Chicken on Rice

750-800g chicken beast
brocoli
1 onion
1 carrot
3/4 cup of peas
1 can cream of chicken soup
cream (to thicken)
rice

Cut the chicken into small chunks, as in a stew or cassarole. Fry in a
deep pan until white (not brown, we want soft, tender chicken). Add diced
onio, carrot and broccoli, as well as green peas to the chicken. Cook for
5 -7 minutes on a medium heat.
After this, lower the heat and add the soup (straight from the can) and
the cream (there should be enough cream to give the mixture a creamy
consistency). Add salt and pepper to taste.
Leave simmering on a low heat for 10 - 15 minutes. Serve on boiled rice.

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