3/4 c. boiling water
1 chicken bouillon cube
1 pkg. Kraft reduced fat cheddar cheese
1 c. evaporated skim milk
1 (10 3/4 oz.) can cream of chicken soup
2 cans chunk white meat chicken, drained
2 c. instant rice, uncooked
1/4 c. pimento
Paprika

In a 1 1/2 quart casserole, combine water, bouillon cube and cheese. Stir until cheese is partially melted. Add evaporated milk, soup, chicken, rice and pimento. Mix well. Bake at 350 degrees for 30 to 35 minutes, or in microwave, cook on high power for 8 to 10 minutes and then let stand for 5 minutes. Garnish with paprika and serve.