3/4 lb. boned, skinned chicken, slivered
2 tsp. oil
1 c. water
1 tbsp. dry sherry wine
1 pkg. (10 oz.) frozen broccoli (florets or spears are preferable)
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (4 oz.) mushrooms, drained
1 1/2 c. minute rice
1 tbsp. grated Parmesan cheese

Brown chicken lightly in oil, stirring occasionally. Add water, wine, broccoli, soup and mushrooms. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Arrange mixture on serving platter. Sprinkle with cheese. Makes 4 servings of less than 350 calories each.