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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.