And old recipe, but a good one...this is my adaptation.
4 chicken breasts, boneless, skinless
3 tbl olive oil
2 lbs fresh broccoli, or 1 lb frozen broccoli florets
1 can crm mushroom soup (lowfat)
1 can crm chicken soup (lowfat)
1 can crm celery soup (lowfat)
1 can mushrooms, stems and pieces, drained
1 cup skim milk
1 1/2 cups cheddar cheese, grated ( I substituted slices of Velveeta Lite)
2 cups butter flavored crackers, crushed (Ritz reduced fat)
Cut chicken breasts in half lengthwise. Separate broccoli florets. Heat an oven-proof, non-stick skillet till hot, and add olive oil. Add chicken pieces one at a time, moving around in the oil a bit to prevent sticking. Let brown on first side, turn and brown the other. Distribute broccoli florets around chicken and remove from heat. In a bowl, mix together soups, mushrooms and milk. Sread over chicken. Sprinkle first with cracker crumbs, then with with grated cheese. Sprinkle with paprika. Bake at 350 for 35 minutes, or until hot and bubbly.
Serve with buttered noodles, cooked rice, or potatoes.