1 lb. skinned, boned chicken breasts, cut into 1 inch pieces
2 tbsp. butter
1 c. milk
3/4 c. water
1 (10 oz.) pkg. Birds Eye asparagus cuts or broccoli spears, thawed
1 red pepper, cut in thin strips
1 chicken bouillon cube
1 1/2 c. dry minute rice
1/2 c. mayonnaise
1/4 c. grated Swiss cheese

Saute chicken in butter in large skillet, about five minutes. Add milk, water, asparagus, red pepper, and bouillon cube. Bring to full boil. Stir in rice. Cover; remove from heat and let stand 5 minutes. Stir in mayonnaise and cheese. Makes four servings.