2 (10 oz.) pkg. frozen broccoli spears
3 to 4 c. cooked chicken breasts, cut up
2 cans cream of chicken soup
1/2 c. mayonnaise
1 c. grated Cheddar cheese
1 stick butter
1 roll crackers
sliced almonds

Cook chicken in salted water with a few carrots, celery and onion. Cool chicken and cut into bite size pieces. Discard the rest. Cook broccoli until just tender; drain. Line bottom of greased 2 quart baking dish with broccoli, then chicken.

Combine soup and mayonnaise; spread over chicken. Sprinkle cheese

on top. Melt butter; slightly toast almonds. Combine with cracker crumbs and top.

Bake 1 hour at 350°F.