6    Chicken Breast halves,
Boneless, skinless
Vegetable Oil
10 oz Cream of Broccoli soup
1/2 c  Milk
1 c  Cheddar Cheese, shredded
(and Extra shredded cheese)

Brown chicken breasts on both sides in a small amount of oil; drain off
excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover
and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove
chicken from pan; keep warm. Add 1 cup of cheddar cheese to sauce; stir
until melted. Pour sauce over chicken. Sprinkle additional cheese over all.
Serve with hot cooked pasta or rice. Makes 4 to 6 servings. NOTE: Lite
Cheddar may be substituted but increase milk to 2/3 cup.