1 1/2 c. water
1 1/2 c. long grain minute rice
1 lb. boned chicken breasts
2 tbsp. oil
1 can cream of chicken soup
1/2 can evaporated milk
2 tbsp. Dijon style mustard
1/2 c. cheddar or Swiss cheese
1 1/2 c. frozen broccoli cut, thawed

Bring water to a boil; stir in rice. Cover and remove from heat; let stand 5 minutes.

Meanwhile, cook and stir chicken in oil until lightly browned. Stir in soup, milk, mustard, and cheese. Add broccoli; bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice.