8 chicken breast halves or 2 lbs. med. boneless chicken breast halves with skin
Salt
1 bay leaf
3 to 4 onion slices
3 c. fresh broccoli florets and tender top stems, cut in 1 inch pieces
1 sm. onion, finely chopped
5 stalks celery, diced
1 sm. green pepper, diced
6 tbsp. butter
1/2 lb. mushrooms, sliced
12 oz. cream cheese
1 c. chicken broth or stock
Pepper
8 oz. can water chestnuts, drained
1 c. coarse bread crumbs

Place chicken in enough cold water to cover. Add 1/4 teaspoon salt, bay leaf and sliced onion. Cover and bring to boil. Simmer 20 minutes or until fork- tender. Reserve broth and set aside. Remove skin from chicken and cut into 1 to 1 1/2 inch pieces. Steam broccoli, covered, in small amount of salted water for 3 to 5 minutes until tender-crisp. Drain and cool. Saute chopped onion, celery and green pepper in 3 tablespoons butter until vegetables are slightly transparent. Add mushrooms and cook a few minutes longer. Reduce heat to low. Add cream cheese and cook until melted. Add broth to thin sauce to desired consistency (about 1 cup). Add salt and pepper to taste. Mix chicken, broccoli and water chestnuts with cream cheese vegetable sauce. Turn into buttered casserole. Top with bread crumbs and dot with remaining 3 tablespoons butter. Bake at 325 degrees for 30 to 45 minutes or until heated through. Makes 10 servings. NOTE: Salmon or other fish fillets may be substituted for chicken.