I first made this from a recipe card that came with my newest Tupperware treasure...A Tupperware cookware that can be baked in a traditional oven, as well as in a microwave. It can be frozen and refrigerated and dishwashered, too. In short, it's wonderful. Anyway, the following recipe can be made in less time by using both the microwave and the oven, and I'm going to try and put both instructions in here. Give me some feedback on how it works:) Thanks! Anyway, they claim that this feeds four, but we barely had enough for two adults and two small kids. So, of course, it could be doubled (I wouldn't double the sauce, though, there's plenty in with the ammount suggested). Anyway this is really yummy, so try it:)

4 boneless, skinless chicken breast halves
1 10 oz. package of frozen broccoli, defrosted
1 10 3/4 oz. can of cream of chicken soup (you can use the low-fat, low sodium if you want)
1/2 cup mayonaise (fat free option applies here, too)
I tsp lemon juice
1/4 tsp curry powder
1/4 cup grated cheese
1/4 cup dried bread crumbs
1 tsp butter, melted

Preheat oven to 350 degrees. Grease an oven proof pan. Cook chicken breasts (in microwave, or on the stove top). Cook broccoli (steam, in microwave or on stove top). Mix soup, mayonaise, lemon juice and curry powder. Arrange broccoli in the bottom of you're oven proof pan. Slice the chichen breasts, and arrange on top of the broccoli. Cover with sauce and cheese. Now, if you're pan is also microwave safe, nuke it for 5 minutes. If not, bake it in the oven until the cheese melts. Mix bread crumbs and butter, sprinkle over cheese. Bake in oven for 10-15 minutes, or until the bread crumbs are browned.

I would add, that the bakable Tupperware has the added benefit of being the same dish that you use for the whole thing...You nuke the chicken and broccoli in it, seperately, and then youput them together to nuke them the last time.