2 pkgs. (10 oz.) frozen broccoli spears
1 can chicken broth
1/4 lb. bacon (cut into 1 inch pieces)
2 c. fresh or canned sliced mushrooms
1/2 c. minced green onions (with tops)
1 can (8 oz.) water chestnuts (drained, sliced)
1/4 c. slivered almonds
1/8 tsp. pepper

Cook broccoli in chicken broth in large saucepan until crisp-tender, about 8 minutes. Drain broccoli, reserving 1/3 cup liquid. Cut broccoli spears into bite sized pieces.

In a skillet, fry bacon until slightly crisp. Add remaining ingredients. Cook and stir until bacon is crisp and mushrooms are tender, about 5 minutes. Combine broccoli and 1/3 cup cooking liquid with cooled ingredients. Heat until hot. Arrange in serving dish.