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Place cooked broccoli spears (about 10 ounces, don’t overcook) in bottom of greased casserole dish.  Cut up 4-5 boneless skinless chicken breasts.  Cook rapidly in hot skillet with small amount of oil, until white and tender, don’t over cook or brown.  spread cooked chicken bits over broccoli.  Mix 1 can cream of broccoli soup with enough milk to make gravy, pour over chicken.  cover with grated cheddar cheese.  Mix bread crumbs with butter, then sprinkle over top of casserole.  Bake until heared through at 350o, about 25 minutes.