2 tbsp. butter
Chicken cutlets (as many as you need)
2 cans cream of chicken soup
3/4 c. milk
1/2 tsp. ginger
1 bag frozen broccoli flowerettes

Melt butter in 9 x 13 inch dish. Coat chicken with butter and sprinkle with salt. Bake for 30 minutes at 375 degrees. Cook broccoli ahead of time slightly. Mix 2 cans soup, milk, and ginger in medium bowl. Push cutlets to one side of dish and broccoli to the other; pour soup mixture over all. Bake, covered with foil, for 20 minutes or the chicken is tender. Serve with rice.