8 chicken breasts
2 lbs. fresh broccoli, cut into spears
2 cans (10 3/4 oz.) condensed cream of chicken soup
1 c. low fat mayonnaise
1/2 c. low fat or skim milk
4 tsp. mustard
2 tsp. tarragon vinegar (other vinegars are fine)
1 c. grated cheddar cheese
1 c. wheat germ

Place chicken in glass casserole. Cover, cook on high for 10 minutes or until no longer pink. Remove from dish to cool. Place broccoli in dish and cook on high for 7 minutes. Slice chicken and place over broccoli, leaving a ring of broccoli showing at the edge of dish.

Combine soup, mayonnaise, milk, mustard and vinegar and pour over chicken and broccoli. Combine wheat germ and cheese and sprinkle on top. Cook uncovered on high for 7 minutes or until cheese is melted. Total cooking time 24 minutes. Serves 8.