1 1/2 c. water
1 1/2 c. dry minute rice
1 lb. boned chicken breasts, cut into strips
2 tbsp. oil
1 can (10 3/4 oz.) Campbells condensed cream of chicken soup
1 1/2 c. frozen broccoli cuts, thawed
2 tbsp. chopped pimento
2 tbsp. Dijon style mustard
1/2 c. Cheddar or Swiss cheese, grated

Bring water to a 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, mustard and cheese. Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Makes 4 servings.