1-1/2 cups water
1-1/2 cups Minute rice
1 pound boned chicken breasts, cut into strips
2 tablespoons oil
1 can cream of chicken soup
1/2 can milk
2 tablespoons Dijon-style mustard
1/2 cup cheddar or Swiss cheese, grated
1-1/2 cups frozen broccoli cuts, thawed
2 tablespoons chopped pimento
Bring water to boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimento. Bring to full boil. Reduce heat and simmer for 2 minutes. Pour over rice. Makes 4 servings.