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2 pounds broccoli
8 chicken breasts boneless, skinless
2 to 4 tablespoons butter
1 10 1/2-ounce can cream of chicken soup condensed
1 cup mayonnaise regular or light
1/2 cup heavy cream
1 tablespoon dijon style mustard
1/4 teaspoon black pepper 6 ounces swiss cheese shredded (about 1 1/2 cups)
1/3 cup finely crushed pork rind
2 tablespoons butter, melted
1/4 teaspoon paprika


1. Trim broccoli and cut into spears. Cook and drain well.

2. Meanwhile, in a large skillet, cook chicken in 2 tablespoons of the butter about 5 minutes on each side until tender and no longer pink inside, adding additional butter if needed.

3. Preheat oven to 350°. Arrange broccoli and chicken in a shallow 2 1/2 - or 3-quart baking dish.

4. In a medium bowl, stir soup, mayonnaise, heavy cream, mustard, and pepper until blended. Stir in cheese. Spoon over chicken and broccoli.

5. Cover and bake 30 minutes. In a small bowl, mix pork rinds, melted butter, and paprika. Uncover chicken and sprinkle with crumbs. Bake, uncovered, 15 minutes longer or until hot and bubbly.