5 chicken breast halves
2 boxes (10 oz. ea.) frozen broccoli florets
1 can cream of broccoli soup
1 can cream of chicken soup
1/3 c. milk
2 c. buttered bread crumbs
1 lb. Velveeta cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

Boil chicken and remove from bone. Cut into bite-size pieces and season with salt, pepper and garlic powder. Cook broccoli according to package directions, drain. Place broccoli in a deep casserole dish. Add chicken. Mix both cans of soup with milk and pour over the chicken. Slice Velveeta and place on top of soup. Sprinkle bread crumbs over the cheese. Cook at 350 degrees for approximately 1 hour.