2 tbsp. butter or margarine
6 boneless, skinless chicken breasts
2 1/2 tsp. salt
1 bunch broccoli, about 2 pounds, cut into thin stalks
2 cups water
2 10 1/2-ounce cans of cream of chicken soup
3/4 cup of milk
1/2 tsp. ginger
3 cups of cooked rice

Preheat oven to 375 degrees. In a 13" x 9", baking pan, melt butter or margarine. Use pot holders to remove pan from oven. Using tongs roll the chicken breasts in the butter or margarine. Sprinkle with 1 teaspoon of salt. Return to oven and bake for 30 minutes. While the chicken is cooking, clean and cut the broccoli into thin stalks. Place the water in a 12 inch skillet and bring to boil. Place the broccoli in the boiling water and sprinkle with 1 1/2 teaspoons of salt. Bring to a full boil and cover. Cook for 2 minutes, drain water off and set aside. In a large bowl mix the two cans of cream of chicken soup, undiluted, with the milk and 1/2 teaspoon ginger. Mix well. When the chicken has cooked for the 30 minutes remove from oven. Place the cooked broccoli on the top of it, pour the soup mixture over the entire dish and cover with foil. Return to oven and bake for an additional 30 minutes, or until chicken is tender. Serve over the cooked rice.
Yield: 6 servings. To make it serve more you can cut the chicken breasts into half.