3/4 pound boneless skinless chicken breasts, cut into strips
2 teaspoons oil
1 cup water
1 tablespoon dry sherry
1 10 ounce package Birds Eye broccoli spears
1 10 3/4 ounce can condensed cream of chicken soup
1 1/2 cups Original Minute Rice
1/2 cup shredded Cheddar cheese
Cook and stir chicken in hot oil in large skillet until lightly browned. Add water, sherry, broccoli and soup. Bring to full boil, separating broccoli spears. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Arrange on platter. Sprinkle with cheese. Serves 4.
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