1 lb. bacon
3 tbsp. bacon drippings
2 whole chicken breasts
3 lg. onions, sliced
1 bunch broccoli
2 cans Campbell's cheddar cheese soup
1 c. milk

Brown bacon until crisp; drain in paper towel. Reserve 3 tablespoons drippings. Saute onions in bacon drippings until tender, but crisp. Cut chicken breasts into 1 inch pieces and brown in bacon drippings. Drain. Cook broccoli for 3 minutes.

In casserole dish, layer chicken, onions, 1/2 crumbled bacon, broccoli. Mix soup and milk and pour over broccoli. Top with remaining bacon. Cover with foil. Bake 1/2 hour at 350 degrees. Serve with crisp garden salad and crusty bread. May be frozen and baked when needed.