1. 1. Cook the boneless skinless chicken in a pan until fully cooked. Slice the chicken into strips.

2. 2. In a separate pot, boil the broccoli until tender. Drain and set aside.

3. 3. Prepare the alfredo sauce by combining cream of chicken soup, cheese, and a splash of almond extract in a saucepan over low heat. Stir until the cheese is melted and the sauce is smooth.

4. 4. Add the cooked chicken strips and boiled broccoli to the alfredo sauce. Stir well to combine all ingredients and let it simmer for a few minutes.

5. 5. Serve the creamy chicken alfredo with broccoli over cooked baking potatoes for a hearty and satisfying meal.