2 tbsp. butter
1 (2 1/2 - 3 lb.) broiler-fryer, cut up
Salt
1 bunch broccoli, cut into thin stalks
2 (10 1/2 oz.) cans condensed cream of chicken soup
3/4 c. milk
1/2 tsp. ginger
3 c. hot cooked rice

About 1 hour before serving:

Prepare oven to 375 degrees. In 13"x9" baking pan, melt butter in oven. With pot holders, remove pan from oven. With tongs, roll chicken in melted butter; sprinkle with 1 teaspoon salt. Bake 30 minutes.

Meanwhile, in 12" skillet over medium heat, in 1" boiling water, heat broccoli and 1 1/2 teaspoons salt to boiling; cover and cook 1 minutes; drain. In medium bowl, stir undiluted soup, milk and ginger until well blended.

Push chicken to one end of baking dish; arrange broccoli at other end; pour soup mixture over all. Cover with foil and bake 20 minutes more or until chicken and broccoli are tender. Serve with rice. Makes 4 servings.