2 lg. chickens
2 bags frozen chopped broccoli
2 cans cream of chicken soup
1 can cream of mushroom soup
3 cans broth from boiled chicken
1 bag herb seasoned bread crumbs
1/2 c. slivered almonds
1 stick butter

Boil chicken until tender; debone. Place chicken in bottom of casserole dish. Spread broccoli over chicken (best to steam broccoli first until just tender). Mix soups and broth. Pour over chicken and broccoli. Spread bread crumbs on top. Sprinkle almonds over bread crumbs. Place small cuts of butter over top. Bake at 350 degrees until brown. Serve hot. Serves about 21.