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Ingredients Jump to Instructions ↓

  1. 1 tablespoon margarine

  2. 4 chicken breast halves -- skinless, boneless

  3. 1 can golden corn soup*

  4. 1/2 cup milk

  5. 2 cups broccoli flowerets

  6. 1/2 cup chedder cheese -- shredded

  7. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Preparation : In skillet, in hot margarien, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine remaining ingredients. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often. Garnish with tomato wedges and fresh thyme if desired.

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