1 can cream of chicken soup
1-2 tbsp. milk
1/2 c. sour cream
Garlic salt to taste
3 tsp. butter
2 pkg. (16 oz.) frozen broccoli, cook
2 double chicken breasts (cook & break into bite-size pieces)
1/2 c. slivered almonds
1/4 lb. sharp Cheddar cheese, grated

Combine soup, milk, sour cream and garlic salt, stirring until smooth. Place broccoli and chicken in bottom of casserole. Pour soup mixture over this. Dot with butter, sprinkle with sliced almonds over entire mixture. Top with cheese. Bake at 350 degrees until mixture bubbles. 4-6 servings. Double the ingredients for larger amount.