3/4 lb. boned skinned chicken, slivered
2 tsp. oil
1 cup water
1 Tbs. dry sherry wine
1-10 oz. package frozen broccoli
1 can cream of chicken soup
1 1/2 cups Minute rice
1 Tbs. Parmesan cheese
In skillet, brown chicken lightly in oil, stirring occasionally. Add water, wine, broccoli, and soup.
Bring to a full boil, separating broccoli pieces. Stir in rice. Cover, remove from heat, and let stand 5 minutes.
Arrange on platter and sprinkle with cheese.