1 1/2 c. water
1 1/2 c. instant rice
1 lb. boned chicken breasts, cut into strips
2 tbsp. oil
1 can (10 3/4 oz.) Campbell's condensed cream of chicken soup
1/2 can milk
2 tbsp. Dijon-style mustard
1/2 c. Cheddar or Swiss cheese, grated
1 1/2 c. frozen broccoli cuts, thawed
2 tbsp. chopped pimiento

Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed.

Meanwhile, 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. Pour over rice.