1 1/2 c. water
1 1/2 c. dry Minute Rice
1 lb. boneless chicken breast, cut into strips
2 tbsp. oil
1 can (10 3/4 oz.) Campbell's cream of chicken soup
1/4 c. milk
1 tbsp. Dijon style mustard
1/2 c. grated cheddar cheese
2 c. cooked broccoli (fresh or frozen)

Bring water to boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes.

Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli. Cook for another 5 minutes over low heat. Pour over rice and serve.