PREHEAT OVEN TO 350 DEGREES TO START WITH.

IN A SKILLET MELT 1 STICK OF THE MARGARINE AND ADD THE GARLIC SALT. YOU CAN EITHER COOK THE CHICKEN TENDERS WHOLE AND THEN CUT INTO BITE SIZE PIECES OR CUT UP FIRST AND COOK IN MARGARINE. FOR THE WIFE KEEPS A PAIR OF COOKING SCISSORS JUST FOR THIS AND CUTS THE TENDERS UP AND THEN ADDS THEM TO THE MARGARINE FOR THEY COOK SO MUCH FASTER THIS WAY.

AT THE SAME TIME HAVE A POT OF WATER BOILING WITH A LITTLE SALT FOR TASTE AND ADD THE FROZEN BAG OF BROCCOLI PIECES. COOK 10-15 MINUTES OR UNTIL TENDER ENOUGH FOR YOU.  (DRAIN THE MARGARINE INTO A BOWL AND SAVE).

ADD BOTH CANS OF THE SOUP WITH THE DRAINED MARGARINE AND 1/2 CUP OF MILK.

IN A GOOD SIZE CASSEROLE DISH LAYER THE CHICKEN, FOLLOWED BY THE BROCCOLI. THEN SPREAD THE SOUP MIXTURE OVER THE TOP.

NOW IN THE SAME SKILLET MELT THE OTHER STICK OF MARGARINE AND ADD THE STUFFING MIX WITH NO WATER AND COOK UNTIL STUFFING MIXTURE HAS BEEN THOROUGHLY COATED. FOR YOU MAY WANT TO ADD MORE MARGARINE TO YOUR LIKING. 

SPREAD OVER THE TOP OF THE SOUP MIXTURE AND STICK IN A PREHEATED OVEN OF 350 DEGREES AND BAKE 25-30 MINUTES.