4 chicken breast
Butter
Salt and pepper to taste
Pkg. frozen broccoli spears
2 cans cream of mushroom soup
Bread crumbs
4 tbsp. Carnation evaporated milk
1/2 lb. Velveeta cheese
1/8 c. of cooking sherry (or white wine)
1 pkg. fresh or canned mushrooms

Cook chicken breast for about 20 minutes (boil) let cool and debone. Cook broccoli until tender. Place broccoli across greased 2 quart dish and add chicken. Add soup mixture with milk, sauteed mushrooms in butter with sherry and cheese. Cook until cheese melts. Pour sauce over broccoli. Top with bread crumbs, drizzle with a little butter. Bake at 350 degrees for 30 minutes. Enjoy.