2-4 lbs. chicken or chicken breast
2 pkgs. frozen broccoli (fresh broccoli spears may be used)

Stew chicken and remove from bones. Cut or tear into bite size pieces. Cook broccoli.

Layer chicken and broccoli into a 13 inch greased casserole.

Add following sauce;

1 can mushroom soup
1 can chicken soup
2 c. broth thickened with flour
Add Velveeta cheese-1/2 c.

Saute 1 cup chopped onions and celery in 1/2 cup butter until brown. Add soups and thickened broth.

Pour over casserole and bake until bubbly, 350 degree oven for 1 hour.

When serving add slivered almonds.

This recipe can be used with crepes. Add chicken to sauce. Fill crepes with chicken and broccoli, roll up. Serve with cheese sauce.