1 pound boneless, skinless chicken breasts, cut into strips
1 tablespoon oil
1 cup water
1 tablespoon sherry wine
1 pkg. (10 oz.) frozen broccoli spears or florets, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups Minute Original Rice, uncooked
1/2 cup shredded Cheddar cheese
Cook and stir chicken in hot oil in large skillet until browned. Add water, wine, broccoli, and soup. Bring to boil Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese.
Makes 4 servings. Recipe can be doubled.
