This recipe, from Cooking Light September 2005, is easy, tasty and low fat. Although I don't normally prefer recipes with cans of soup in them, this is a great weeknight meal and also freezes well. The original recipe calls for 1 cup of low fat mayo - I eyeball it but tend to use only 2/3 cup or 3/4 cup. I also use a blend of cheeses including cheddar, parm, and whatever else I have on hand. If you only have uncooked chicken breasts on hand, cube them and poach them with the broccoli.