1 1/2 c. sugar
1 1/2 c. dry minute premium long grain rice
1 lb. boned chicken breasts, cut into strips
2 tbsp. oil
1 (10 1/2 oz.) can Campbell's condensed cream of chicken soup
1 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 pimiento (opt.)

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.