Ingredients:

3-4 boneless chicken breasts

1 10 oz can cream of chicken soup

1 10 oz can cheddar soup

1 14 oz can chicken broth

½ teaspoon salt

¼ teaspoon garlic salt seasoning

1 cup sour cream

6 cups broccoli florets, just fork tender (cooked it in boiling water for 3-4 minutes)

1 cup shredded cheddar cheese

Directions:

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom.

2. Cover with lid. Cook on low for 6 hours or on high for 3 hours. When chicken is cooked, use 2 forks to shred into bite size pieces.

3. Stir in sour cream and broccoli. Serve over steamed rice and sprinkle with cheese.

Bon Appetit!