1 1/2 c. cooked, cut-up chicken
2 tsp. oil
1 c. water
1 tbsp. dry sherry wine
1 pkg. (10 oz.) frozen broccoli florets
1 can (10 3/4 oz.) condensed cream of chicken soup
1 1/2 c. Minute Rice
1 tbsp. grated Parmesan cheese

Brown chicken in oil. Add water, wine, broccoli and soup. Bring to full boil, separating broccoli pieces. Stir in rice. Cover, remove from heat and let stand 5 minutes. Sprinkle with cheese. 4 servings.