6 chicken breasts
3 c. water
2 bay leaves
1 tsp. celery salt
2 pkgs. (10 oz. each) broccoli spears
2 c. milk
2 pkgs. (8 oz. each) cream cheese, softened
1 tsp. salt
1/2 tsp. garlic salt
1/3 c. grated Parmesan cheese
2/3 c. grated Parmesan cheese

Put chicken breasts, water, bay leaves and celery salt in large pot. Simmer 1 hour. Cool. Discard liquid. Skin and bone chicken. Cook broccoli spears briefly. Drain. Set aside.

In saucepan mix milk, soft cream cheese, salt, garlic salt and 1/3 cup Parmesan cheese. Stir and cook until thick. Put broccoli in bottom of 9x13 baking dish. Pour in 1 cup sauce. Put in chicken breasts. Pour in remaining sauce. Sprinkle 2/3 cup Parmesan cheese on top. Bake 350 degrees for 30-45 minutes.