1 pkg. boneless chicken
2 cans Campbell's cream of chicken soup
2 pkgs. of Ritz crackers
1 pkg. of Velveeta cheese (small pkg. will do)
1 pkg. frozen broccoli, fresh if desired
Salt and pepper to taste

Boil chicken for about 45 minutes on medium heat, then cut the chicken into chunks and place in large bowl. Cook broccoli until almost tender and add to chicken. Then, add both cans of the soup and mix thoroughly. Use salt and pepper to taste. Pour into a 9 x 13 inch baking dish and cover with a layer of sliced Velveeta and crush two packages of the crackers on top of the casserole. Set oven to 350 degrees and bake until cheese is a golden brown and bubbly.