3/4 pound boneless skinless chicken breasts, cut into strips
2 teaspoons oil
1 cup water
1 tablespoon dry sherry
1 (10 ounce) package broccoli spears
1 (10 3/4 ounce) can condensed cream of chicken soup
1 1/2 cup minute or instant 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.
Remove from heat.
Let stand 5 minutes.
Fluff with fork.
Arrange on platter.
Sprinkle with cheese.