2 pkg. Knorr dry onion soup mix
1 pt. sour cream
1/2 pt. whipping cream, whipped
8 chicken breasts
2 boxes frozen broccoli spears OR 1 lg. bunch fresh broccoli (cooked)
Parmesan cheese

Simmer chicken in least amount of water possible, using salt, onion and celery. Allow chicken to cool in broth. Skin and bone, keeping meat whole.

Lightly butter large oven proof casserole. Cover bottom with cooked broccoli. Place chicken breasts over broccoli, overlapping slightly.

Mix sour cream and onion soup mix. Fold whipped cream into sour cream mixture. Spread over chicken. Sprinkle with cheese.

Bake for 30 minutes at 350 degrees. Serves 8 (entire casserole may be made and kept refrigerated until ready to bake. Allow extra cooking time).