6 boneless chicken breasts
1 – 398 ml 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 hot cooked pasta or rice.