1 lb. chicken breasts, cut into 1 inch pieces
2 tbsp. butter
1 c. milk
3/4 c. water
1 pkg. chicken bouillon
1 1/3 c. dry Minute Rice
Asparagus or broccoli or peas, steamed
1/2 red pepper, cut into thin strips
1/2 c. mayonnaise
1/4 c. grated Swiss cheese

Saute chicken in butter about 5 minutes. Add milk, water, bouillon, red pepper. Bring to boil. Stir in rice. Cover. Remove from heat. Let stand 6 minutes. Stir in mayonnaise and green vegetables over low heat. Sprinkle cheese on top. Cover for 2 minutes and serve. 4 servings.