Chicken and Broccoli Casserole

• 4 boneless skinless chicken breasts
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (8 ounce) carton sour cream
• 14 cup margarine or 14 cup butter
• 2 (10 ounce) packages frozen broccoli spears
• 8 ounces grated cheddar cheese
• salt and pepper
• 3 tablespoons vegetable oil

1. Cook broccoli as directed.
2. Cube chicken into small bite-sized pieces while broccoli is cooking.
3. Fry chicken in vegetable oil in skillet until done and slightly browned.
4. Grease a 9x13 casserole dish with margarine or butter (reserve remaining margarine/butter).
5. Line casserole dish with drained broccoli (alternate direction of each broccoli spear).
6. Dot broccoli with reserved margarine/butter.
7. Salt and pepper broccoli to taste.
8. Place cubed chicken over the broccoli.
9. Mix sour cream and soup in a small bowl.
10. Cover chicken and broccoli with sour cream and soup mixture.
11. Top with shredded cheddar cheese.
12. Bake in preheated 350F oven until bubbly (approximately 30 minutes).

chicken breasts, cream of chicken soup, sour cream, margarine, broccoli spears, cheddar cheese, salt, vegetable oil

Taken from www.food.com/recipe/chicken-and-broccoli-casserole-207606 (may not work)