1 whole chicken, cut up
2 lb. broccoli, cut up
1 c. milk
1 can 10 1/2 oz. cream of chicken soup
1/4 tsp. ginger
4 to 6 servings cooked white rice
1 tbsp. of butter
1/2 c. water

Preheat oven to 350 degrees. Melt butter in pan in oven. When butter is melted roll chicken in pan to coat with butter. Arrange chicken evenly in pan and bake 30 minutes. While chicken is baking cut up broccoli and stems to desired size. Put 1/2 cup water in saucepan and bring to boil. Add broccoli return to boil lower heat to low-med and cover. Steam broccoli 5 minutes, then drain. In another bowl mix together soup, milk, and ginger. After chicken has baked 30 minutes take out of oven, arrange broccoli around and over chicken in pan. Take soup mixture and spoon evenly over chicken and broccoli. Cover with tin foil and bake another 30 minutes. After 30 minutes take chicken out of oven and let set 5 minutes before taking foil off. During last 30 minutes cook rice.

Take chicken and broccoli out of pan and stir soup mixture and serve over rice.