Preperation and cooking:
1. Preheat oven to 300F. Grease a small baking dish.
2. Cook broccoli according to package directions. Drain well and arrange over the bottom of dish.
3. Top with chicken slices and pour soup over chicken.
4. Sprinkle with cheese and bake for 30 minutes or until lightly browned and bubbling hot.

Submitted by: Nancy of London, Canada

Stir Fry Chicken

This makes 4 to 5 servings
1lb. boneless and skinless chicken breasts
1 tsp. soy sauce
1 tbsp cornstarch

Sauce

2/3 cup homemade chicken stock or water
2 tbsp hoisin sauce
2 tsp sesame oil
1 tbsp of rice wine or sake
1 tbsp cornstarch

To Cook

1 tbsp vegetable oil
2 cloves of garlic, finely chopped
1 tbsp finely chopped fresh ginger root
3 green onions, chopped
tsp hot chili paste
1 sweet red pepper, cut into strips
1 carrot, thinly sliced
1 bunch broccoli, cut in 1 inch pieces
2 tbsp chopped fresh cilantro or green onions

1. Cut chicken into 1-inch chunks. In large bowl, combine 1 tbsp soy sauce and 1 tbsp cornstarch. Add chicken to marinate and reserve.

2. To make sauce, in separate bowl, combine stock, hoisin sauce, sesame oil, rice wine and 1 tbsp cornstarch. Resever.

3. To cook, heat vegetable oil in wok or in large, deep skillet. Add garlic, ginger, green onions and hot chili past. Cook for 30 seconds.

4. Add chicken to skillet and cook until lightly browned. Add red pepper, carrot broccoli and 1/4 cup of water. Cover and cook for 3 to 5 minutes, or until chicken is just cooked through and broccoli is bright green.

5. Stir sauce well and add to chicken/vegetable mixture. Bring to boil, stirring constantly. Taste and adjust seasonings if necessary. Serve sprinkle with cilantro.

Submitted by: Nancy of London, Canada