Ingredients
- 4 chicken breast (halves)
- 180 gr broccoli flowerets
- 120 ml milk
- 60 gr chedder cheese
- 14 gr margarine
- 1 gr pepper
- 1 package golden corn soup
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. *Campbell's New Golden Corn Soup
