1 tb Margarine
4    Skinless,boneless chicken
Breast halves
1 cn Campbells Golden Corn Soup
1/2 c  Milk
2 c  Broccoli florets
1/2 c  Shredded cheddar cheese
1/8 ts Pepper

1. In skillet, in hot margarine, cook chicken 10 minutes or until browned.
Remove; set aside. Spoon off fat.

2. In skillet, combine remaining ingredients. Heat till boiling. Return
chicken to skillet.

3. 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.