CHEESY CHICKEN AND BROCCOLI

1 tbsp oil
4 boneless, skinless chicken breast halves (about 1-1/4 lb)
1 cup water
1 cup milk
1 tbsp Dijonnaise Creamy Mustard
1 pkg Leek Soup
1 pkg (10 oz) frozen broccoli florets (about 2 cups)
1 cup (4 oz) shredded cheddar or Swiss cheese
1/4 cup chopped roasted red peppers (optional)
Hot cooked rice

1. Heat oil in large skillet over medium-high heat. Add chicken and brown lightly on both sides, remove chicken.
2. Stir in water, milk, creamy mustard and soup mix and bring to boil. Add chicken and broccoli, reduce heat, cover and simmer 8 minutes.
3. Add cheese and roasted red pepper, cook and stir until cheese melts. Serve over rice.