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3/4 lb. boned, skinned
chicken, slivered
(1 1/2 c.)
2 tsp. oil
1 c. chicken broth, bouillon
or water
1 Tbsp. dry wine
1 (10 oz.) pkg. broccoli
florets (or more to taste)
1 (10 3/4 oz.) can condensed
cream of chicken soup
1 1/2 c. Minute rice

Brown chicken in oil stirring occasionally. Add broth,
wine, broccoli and soup. Bring to full boil separating brocco-
li pieces. Stir in rice. Cover, remove from heat and let
stand 5 minutes. Serves 4.

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