1 lb. boneless chicken breasts, cut into strips
2 tbsp. oil
1 can cream of chicken soup
1/2 can milk
2 tbsp. Dijon mustard
1/2 c. grated cheddar cheese
1 1/2 c. frozen broccoli cuts, thawed
2 tbsp. chopped pimento

Cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese. Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over white rice. Makes 4 servings.