6 to 8 boneless chicken breasts
2 pkgs. frozen broccoli spears
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. Worcestershire sauce
Parmesan cheese
Paprika

NOTE: Cream of mushroom or celery can be substituted for 1 can of soup. In 9 x 13 inch glass baking dish place partially thawed broccoli, slightly parboiled chicken on top of broccoli.

Blend soups, mayonnaise and Worcestershire sauce together "frost" chicken/broccoli. Sprinkle top with Parmesan cheese (enough to cover lightly) then sprinkle with paprika.

Cover and refrigerate for at least 3 to 4 hours. Can be done and left overnight and cooked the following day. Bake at 300 degrees for about 1 hour.