INGREDIENTS:

• 2 tbsp. butter or margarine
• 1 (2 1/2 - 3 lb.) broiler-fryer, cut
• up
• Salt
• 1 bunch broccoli, cut into thin stalks
• 2 (10 1/2 oz.) cans condensed cream
• of chicken soup
• 3/4 c. milk
• 1/2 tsp. ginger
• 3 c. hot cooked rice

DIRECTIONS:

• About 1 hour before serving: Prepare oven to 375 degrees. In
• 13"x9" baking pan, melt butter or margarine in oven. With pot
• holders, remove pan from oven. With tongs, roll chicken in melted
• butter or margarine; sprinkle with 1 teaspoon salt. Bake 30
• minutes. Meanwhile, in 12" skillet over medium heat, in 1" boiling
• water, heat broccoli and 1 1/2 teaspoons salt to boiling; cover and
• cook 1 minutes; drain. In medium bowl, stir undiluted soup, milk
• and ginger until well blended. Push chicken to one end of baking
• dish; arrange broccoli at other end; pour soup mixture over all.
• Cover with foil and bake 20 minutes more or until chicken and
• broccoli are tender. Serve with rice. Makes 4 servings.