6 boneless chicken breasts
Canola oil
1 can cream of broccoli soup
½ C milk
1 C cheddar cheese, shredded
Brown the chicken on both sides in a small amount of canola oil. Drain off excess oil. Combine the soup and milk and pour over the chicken and bring to a boil, cover and cook over a low heat until the chicken is cooked. Remove chicken and keep warm. Add the cheese to the sauce and stir until melted. Pour over the chicken. Serve on a bed of pasta or rice.
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