1 1/2 c. water
1 1/2 c. dry long grain rice
1 lb. boned chicken breasts, cut into strips
2 tbsp. oil
1 can (10 3/4 oz.) can cream of chicken soup
1/2 can milk
2 tbsp. prepared 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. Makes 4 servings.