1 lb. boned chicken breasts, cut into strips
2 tbsp. oil
1 can cream of chicken soup
1/2 can milk
2 tbsp. Dijon style mustard or prepared mustard
1/2 c. grated cheddar or Swiss cheese
1 1/2 c. frozen broccoli cuts, thawed
2 tbsp. chopped pimiento
Cooked rice to serve 4

Cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimiento. Bring to a full boil. Reduce heat and simmer 2 minutes. Serve over cooked rice. 4 servings.