Chicken and Broccoli

• 1 cube Chicken Bouillon
• 3 whole Boneless, Skinless Chicken Breasts
• 1 head Broccoli
• 2 cans (10.5 Oz Cans) Cream Of Mushroom Soup
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 teaspoon Paprika
• 1 teaspoon Garlic Salt
• 1/4 cups Milk

1. Crush the bouillon cube and place it in a large pot filled with water (enough water to cover the chicken breasts).
2. Place the chicken in the pot, and boil until cooked through (if they are frozen, it should take 25 to 30 minutes; if they are thawed, it will probably take 5 to 10 minutes less).
3. When they are done, pull the pot off the heat, remove the chicken from the water with a slotted spoon and set aside.
4. Keep the water in the pot.
5. Cut the broccoli into florets, and place it in the same water as the chicken cooked in.
6. Put the pot back on the heat and let broccoli boil for a few minutes until it turns bright green.
7. Use a slotted spoon to remove it from the water.
8. Put broccoli on a paper towel to drain, then lay it across the bottom of a large baking dish.
9. Preheat oven to 350 F. Cut up chicken, place it in a mixing bowl and mix with cans of cream of mushroom soup, salt, pepper, paprika, garlic salt and milk.
10. Spread the mixture on top of broccoli.
11. Bake at 350 F until warm, about 20 minutes.

chicken bouillon, chicken breasts, broccoli, cream of mushroom soup, salt, pepper, paprika, garlic, milk

Taken from tastykitchen.com/recipes/main-courses/chicken-and-broccoli/ (may not work)