1 tbsp. butter
4 skinless, boneless chicken breasts halves (about 1 lb.)
1 can (10 3/4 oz.) Campbell's condensed golden corn soup
1/2 c. milk
2 c. broccoli flowerets
1/2 c. shredded Cheddar cheese
1/8 tsp. pepper

In 10 inch skillet over medium high heat, in hot butter. Cook chicken 10 minutes or until brown on both sides. Remove, set aside. Spoon off fat.

Stir in soup, milk, broccoli, Cheddar cheese and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink and broccoli is tender crisp, stirring occasionally. Makes 4 servings. Preparation time: 10 minutes, cooking time: 25 minutes.