1 1/2 c. water
1 1/2 c. dry rice
1 lb. boneless chicken, cut into strips
2 tbsp. oil
1 can condensed cream of chicken soup
4 fluid oz. evaporated milk
2 tsp. mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. broccoli cuts

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. Bring to a full boil; reduce heat and simmer 2 minutes. Pour over rice. Makes 4 servings.