1 1/2 c. water
1 1/2 c. dry Minute Rice long grain
1 lb. boned chicken breasts, cut into strips
2 tbsp. oil
1 (10 oz.) can cream of chicken soup
1/2 soup can of milk
2 tbsp. Dijon mustard
1/2 c. cheddar cheese, grated
1 1/2 c. frozen broccoli, thawed
2 tbsp. pimiento

Cook rice in water. Let stand 5 minutes. Cook and stir chicken in oil until browned. Stir in soup, milk, mustard and cheese; add broccoli and pimiento. Bring to a boil; reduce heat and simmer 2 minutes. Pour over rice. Serve.