6 chicken breasts
2 c. milk
2 (8 oz.) pkgs. cream cheese
3/4 to 1 tsp. garlic salt
2 (10 oz.) pkg. frozen broccoli
1 tsp. salt
1 1/2 c. Parmesan cheese, shredded

Simmer chicken breasts in seasoned boiling water, just enough to cover; cook until tender. Remove and let cool, then remove skin. Slice thinly, cover and refrigerate several hours.

About 1 hour before serving; heat oven to 350 degrees lightly grease a 2 quart casserole. Cook broccoli as label directs, drain and arrange in bottom of casserole. In double boiler, over hot (not boiling) water, blend cream cheese, milk, salt and garlic salt until smooth and hot. Stir in 3/4 cup Parmesan cheese until smooth. Pour 1 cup of this mixture over broccoli then top with all the sliced chicken, in one layer. Cover chicken with rest of cream cheese mixture. Sprinkle 1/4 cup Parmesan cheese on top. Bake 25 to 30 minutes or until hot. Let stand 5 to 10 minutes. Serve with remaining cheese. Makes 6 to 8 servings.