1/4 c. butter
4 chicken breasts, boned, skinned & split
1 tsp. salt
1/2 tsp. paprika
2 (10 oz.) pkgs. frozen broccoli spears, cooked & drained (substitute spinach for Chicken Florentine)
1 (10 1/2 oz.) can Campbell’s cream soup — chicken, mushroom, etc.
1/2 c. mayonnaise
2 tsp. lemon juice
2 tbsp. grated Parmesan cheese

Melt butter in large skillet. Sprinkle salt and paprika over chicken; brown. Remove. Place broccoli in greased (Pam) 12 x 9 x 2 inch baking pan and top with chicken. Combine soup, mayonnaise, and lemon juice; spread over chicken. Bake in 350 degree oven for 20 to 25 minutes. Sprinkle cheese over top; place under broiler 2 to 3 minutes until lightly browned. Serves 4 to 6.