3 chicken breasts, boned and skinned (6 pieces)
1 can cream of mushroom soup
1 c. sour cream
1/2 c. fresh Parmesan cheese, grated
2 tbsp. oil (or Pam spray)
1/2 env. onion soup mix
1 (16 oz.) pkg. frozen broccoli (fresh also works)

Brown chicken in oil. Remove chicken from pan and drain oil. Add soup to drippings and stir, over low heat, until smooth. Add onion soup to mixture and stir until well mixed. Add sour cream and heat until smooth.

Meanwhile, cook broccoli according to directions (I prefer to microwave) and drain well. Place broccoli in shallow baking dish. Arrange chicken over it an pour soup mixture over chicken. Sprinkle with Parmesan cheese. Bake in 350 degree oven for 35 plus minutes, or until chicken is tender. Serves 4 to 6.