35 -52 1⁄2boneless chicken breasts
8 3⁄4 cans cream of mushroom soup
70 ounces sour cream
8 3⁄4 to taste salt and pepper
8 3⁄4 to taste garlic powder
8 3⁄4 to taste fresh broccoli florets
8 3⁄4 to taste shredded cheddar cheese, to taste (enough to cover top of casserole)
8 3⁄4 to taste grated parmesan cheese, to taste (enough to cover top of casserole)
8 3⁄4 to taste Ritz cracker crumbs (our preference) or 8 3⁄4 to taste breadcrumbs, to taste (enough to cover top of casserole)

35 -52 1⁄2boneless chicken breasts 8 3⁄4 cans cream of mushroom soup 70 ounces sour cream 8 3⁄4 to taste salt and pepper 8 3⁄4 to taste garlic powder 8 3⁄4 to taste fresh broccoli florets 8 3⁄4 to taste shredded cheddar cheese, to taste (enough to cover top of casserole) 8 3⁄4 to taste grated parmesan cheese, to taste (enough to cover top of casserole) 8 3⁄4 to taste Ritz cracker crumbs (our preference) or 8 3⁄4 to taste breadcrumbs, to taste (enough to cover top of casserole)

Lay chicken breasts in casserole dish.
Place broccoli florets around the chicken breasts (around edge of dish).
Sprinkle with salt, pepper and garlic powder.
Mix soup and sour cream together.
Pour over chicken and broccoli.
Sprinkle shredded cheddar cheese over casserole.
Sprinkle Parmesan cheese on top.
Sprinkle Ritz cracker crumbs or bread crumbs on top.
Bake at 350 for 45 minutes or until chicken is done.