1 tbsp. butter
1 can condensed golden corn soup
1/2 c. milk
1/2 c. shredded Cheddar cheese
4 skinless, boneless chicken breast halves
2 c. broccoli flowerets
1/8 tsp. pepper

In 10 inch skillet in butter cook chicken 10 minutes or until brown on both sides. Set aside spoon off fat. In same skillet stir soup, milk, broccoli, cheese and pepper. Heat to boiling. Return chicken to skillet, reduce heat to low. Cover cook 10 minutes or until chicken is no longer pink and broccoli is tender-crisp. Stir occasionally.

Makes 4 servings.