2 chicken breasts
1 can cream of chicken soup, undiluted
2 boxes frozen broccoli spears
1/2 c. shredded cheese
1/8 tsp. white pepper
1/2 c. bread crumbs
1/3 c. milk
1 tbsp. melted butter

Cook chicken until tender in salted water. Cool and bone chicken. Cook broccoli and arrange in 2 quart casserole, then top with cooked chicken (cut chicken in pieces). Combine soup, milk, cheese and pepper. Stir well. Pour over chicken. Combine bread crumbs and butter; sprinkle over casserole. Bake at 350 degrees for approximately 30 minutes or until bubbly and bread crumbs are golden.