- 1 package (16 ounces) frozen brussels sprouts
- 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
- 3 tablespoons milk
- 1⁄4 teaspoon dried thyme
- 1⁄4 cup sliced almonds, toasted
Cut an X in the core of each sprout. In a pan, cook the sprouts according to package directions; drain. Remove and set aside.
To the pan, add soup, milk and thyme; heat through. Return sprouts to pan; stir to coat. Move to a dish; sprinkle with almonds.