6 to 8 boneless, skinless, thin chicken fillets
1 can cream of mushroom soup
1/2 c. mayonnaise
1/2 to 1 c. shredded Cheddar cheese
1 tbsp. lemon juice
1 tsp. parsley flakes
2 sm. or 1 lg. box broccoli (10-12 stalks)

1. Boil chicken in salted water until meat turns white.

2. Cook broccoli (microwave if possible) and drain.

3. Place broccoli in shallow square casserole dish.

4. Place chicken on top of broccoli.

5. Mix soup, mayonnaise, cheese, lemon juice and parsley flakes in a bowl until blended.

6. Pour sauce over chicken and broccoli. Cover.

7. Bake at 350 degrees for 30 minutes.

8. Serve with a side of rice. Feeds 4 to 6 people.