¾ lb. boneless, skinless chicken breasts, cut into strips
2 tsp. oil
1 cup water
1 tbsp. dry sherry
1 10oz. pkg. Birds Eye® Broccoli Spears or Deluxe Broccoli Florets, thawed
1 10oz. can condensed cream of chicken soup
1½ cups Original Minute® Rice
½ 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 a boil, separating broccoli
spears. Stir in rice. Cover, remove from heat. Let stand 5 minutes.
Fluff with fork. Arrange on platter.
Makes 4 servings
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