3/4 lb. slivered chicken, skinned, boned
2 tsp. oil
1 c. water
1 tbsp. dry sherry wine
1 (10 oz.) pkg. broccoli, florets or spears, may substitute 1 pkg. peas
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 c. Minute Rice
1 tbsp. Parmesan cheese, grated

In skillet brown chicken lightly in oil, stirring occasionally. Add water, wine, broccoli and soup. Bring to full boil, separating broccoli. Stir in rice, cover. Remove from heat and let stand for 5 minutes. Sprinkle with cheese. Makes 4 servings, less than 350 calories each.