1 lb. chicken breasts, cut into 1-inch pieces
2 tbsp. butter
1 c. milk
1/4 c. water
1 (10 oz.) pkg. asparagus cuts or broccoli spears, thawed
1 red pepper, cut into thin strips
1 chicken bouillon cube
1 1/2 c. dry white wine
1/2 c. mayonnaise
1/4 c. grated Swiss cheese

Sauté chicken in butter in large skillet; about 5 minutes. Add milk, water, asparagus or broccoli, red pepper and bouillon cube. Bring to a full boil. Stir in rice. Cover; remove from heat and let stand for 5 minutes. Stir in mayonnaise and cheese.

Makes 4 servings.

Submitted by: Ann Lafond