1 lg. bunch broccoli, cut into spears or 2 (10 oz.) pkgs. frozen broccoli spears
2 cans cream of chicken soup or mushroom
1 c. shredded Cheddar cheese
8 skinless, boneless chicken breast halves, poached
1/2 c. bread crumbs or Pepperidge Farm stuffing mix or anything else you would like as a topping

Poach chicken for about 30 to 40 minutes and reserve about 1/2 cup of liquid and mix with soup. Preheat oven to 350 degrees. Steam broccoli spears until barely tender, 3 to 5 minutes; arrange in bottom of a buttered 9x13x2 inch baking dish.

Pour half the soup mixture over broccoli. Sprinkle half the Cheddar cheese over sauce. Cover with chicken breasts (I cut chicken into bite-size pieces). Pour remaining sauce over chicken, sprinkle with remaining cheese, and top with your choice of topping. Bake 20 minutes until hot and bubbly. This should feed about 10 to 12 people. When I make this dish, I only use half of everything.