1 1/2 c. water
1 1/2 c. dry Minute rice
1 lb. boned chicken, cut in strips
2 tbsp. oil
1 can cream of chicken soup
1/2 can milk
2 tbsp. Dijon mustard
1/2 c. Cheddar cheese, grated
1 1/2 c. frozen broccoli, thawed

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

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.