1 1/2 c. water
1 1/2 c. dry minute premium long grain rice
1 lb. boneless chicken breasts (cooked or raw), cut into strips or chunks
2 tbsp. oil
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 can milk
1 (8 oz.) can pineapple chunks, well drained
1 (8 oz.) can water chestnuts, sliced
2 tbsp. chopped pimentos
2 tbsp. soy sauce

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, pineapple, soy sauce, water chestnuts and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Makes 4 servings.

NOTE: As an option you can add 1/4 cup finely chopped parsley to rice.