Cheesy Curry Chicken

3-4 boneless skinless chicken breasts
2 cans condensed soup (any combination of cream of chicken, cream of mushroom, or cream or celery)
2/3 cup milk
1 cup shredded cheddar cheese
1 T. Curry powder (or more if you like it)
2 cups fresh or frozen broccoli florets (avoid buying broccoli "cuts" as it is usually all stems)
2 cups chicken broth or boullion
2 cups white rice

Brown chicken breasts in olive oil or butter.  Season with salt and pepper.  If they are large, I split them into smaller pieces to make cooking a little quicker.

Remove from pan and place in 9 x 9 glass baking dish.  Add the soup to the same pan that you cooked the chicken in, and heat over medium heat until smooth.  Add milk and curry powder.  Sauce should be thicker than soup, but smooth.  Cook till heated through.  Pour over chicken.  Place fresh or frozen broccoli over chicken and sauce and then top with shredded cheddar.  Bake at 325 for about 35 minutes.

Serve with white rice cooked in chicken broth.  I like it to be extra saucy and spoon a little of the curry sauce over the rice.  You can also spice it up by adding a little cayenne if you like it extra spicy, pr tone down the curry if you don't like it so much.