1 1/4 tbsp. butter
1/3 c. onions, chopped
1 c. cream of chicken soup
1 c. milk
2/3 c. grated Parmesan cheese
2 c. water, boiling
1/2 tsp. salt
1 1/4 lb. broccoli, frozen

Saute onions in butter until tender. Set aside for use later. Blend soup and milk together. Add Parmesan cheese; mix well. Add sauteed onions to mixture; heat thoroughly. Set aside for use later. Add salt to boiling water. Add broccoli to boiling salted water; return to a boil. Cover, reduce heat; cook for 7 minutes or until tender. Drain; place an equal quantity in each pan if using more than one. Pour sauce over broccoli in each pan.