Image by doortoriver via Flickr
Makes 6 servings
2 pounds broccoli
8 chicken breasts boneless, skinless
2 to 4 tablespoons butter or margarine
1 10 ½ -ounce can cream of chicken soup condensed
1 cup mayonnaise regular or light
¼ cup canned milk ¼ cup whole milk
1-2 tablespoons Dijon style mustard
¼ teaspoon black pepper
1 ½ cups white sharp cheese shredded
1/3 cup bread crumbs plain dry (use salad croutons and pulse in food processor)
2 tablespoons butter or margarine, melted
1/4 teaspoon paprika
Preheat oven to 350°
Trim broccoli and cut into spears. Cook and drain well. Set aside.
Meanwhile, in a large skillet, cook chicken in 2 tablespoons of the butter about 5 minutes on each side until tender and no longer pink inside, adding additional butter if needed.
Arrange broccoli and chicken in a shallow 2 1/2 - or 3-quart baking dish.
In a medium bowl, stir soup, mayonnaise, milk, mustard, and pepper until blended. Stir in cheese. Spoon over chicken and broccoli.
Cover and bake 30 minutes. In a small bowl, mix bread crumbs, melted butter, and paprika. Uncover chicken and sprinkle with crumbs. Bake, uncovered, 15 minutes longer or until hot and bubbly.