Skillet Corn and Chicken (very easy)
(4 servings)

1 tb Margarine
4 Skinless, boneless chicken Breast halves
1 can Campbell's Golden Corn Soup
1/2 c Milk
2 c Broccoli florets
1/2 c Shredded cheddar cheese
1/8 tsp Pepper

In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off the fat. In skillet, combine remaining ingredients. Heat till boiling. Return chicken to skillet. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp; stirring often. Garnish with tomato wedges and fresh thyme, if desired.