6 chicken breasts
2 pkg. broccoli
1 can cream of chicken soup
Salt & pepper
1 c. sour cream
1/4 c. sherry
1/2 c. Parmesan cheese
1 c. whipping cream

Simmer chicken breasts in salted water until tender. Cool and bone. Cook broccoli and drain (do not over cook).

Add sour cream, sherry and 1/4 cup Parmesan cheese to the soup and beat well. Arrange broccoli in baking dish. Pour about 3/4 of the sauce over broccoli and arrange chicken on top.