1 1/2 c. water
1 1/2 c. cooked long grain rice
1 lb. boned chicken breasts, cut into strips
2 tbsp. oil
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 can milk
2 tbsp. Dijon style mustard or prepared mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. frozen broccoli cuts, thawed
2 tbsp. chopped pimento

Cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Makes 4 servings.