Chicken-Broccoli Casserole

• 2 (10 oz.) pkg. frozen broccoli spears
• 1 c. thinly sliced onion rings
• 1/2 c. boiling water
• 1/2 c. milk
• 1 (10 1/2 oz.) can condensed cream of chicken soup or mushroom soup
• 1 c. finely grated Swiss cheese or Cheddar
• 1 pt. fine soft bread crumbs or herb stuffing mix, rolled fine between wax paper
• 1/4 c. melted butter or margarine
• 12 large slices cooked chicken breasts (4 whole chicken breasts for 6 servings or, if you want more chicken for more servings, 6 whole breasts, cooked)

1. Place breasts in bottom of greased 9 x 13-inch pan.
2. Place broccoli spears and onion rings in boiling water.
3. Cover and simmer until broccoli is tender; drain off excess liquid.
4. Arrange broccoli over chicken, topping with onion rings.
5. Combine undiluted soup and milk, stirring until smooth.
6. Pour 1/2 mixture over vegetables, then top with cheese.
7. Pour rest of soup evenly over cheese.
8. Combine soft bread crumbs and butter, scatter them evenly over top.
9. Bake at 350u0b0 for 25 minutes.
10. Makes 6 servings.

frozen broccoli spears, onion, boiling water, milk, condensed cream, swiss cheese, fine soft bread crumbs, butter, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427054 (may not work)