Chicken-Broccoli Bake

• 2 tablespoons butter or 2 tablespoons margarine
• 1 12-3 lbs broiler-fryer chickens, cut up
• salt
• 1 bunch broccoli, cut into thin stalks
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 34 cup milk
• 12 teaspoon ginger
• 3 cups hot cooked rice

1. Preheat oven to 375.
2. In 13" by 9" baking pan, melt butter or margarine in oven.
3. With potholders, remove pan from oven.
4. With tongs, roll chicken in melted butter or margarine; sprinkle with 1 tsp.
5. salt.
6. Bake 30 minutes.
7. Meanwhile, in 12-inch skillet over medium heat, in 1 inch boiling water, heat broccoli and 1 1/2 teaspoons salt to boiling; cover and cook 1 minute; drain.
8. In medium bowl, stir undiluted soup, milk and ginger until well blended.
9. Push chicken to one end of baking dish; arrange broccoli at other end; pour soup mixture over all.
10. Cover with foil and bake 20 minutes more or until chicken and broccoli are tender.
11. Serve with rice.

butter, chickens, salt, broccoli, condensed cream, milk, ginger, rice

Taken from www.food.com/recipe/chicken-broccoli-bake-58449 (may not work)