1 1/2 c. cooked chicken, cut up
2 tsp. oil
1 c. water
1 tbsp. dry sherry
1 (10 oz.) pkg. broccoli florets
1 can cream of chicken soup
1 1/2 c. Minute rice
1 tbsp. grated cheese

Brown chicken lightly in oil. Add water, wine, broccoli and soup. Bring to full boil, separating broccoli pieces. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Sprinkle with cheese.

Makes 4 servings.