- 1 (16 ounce) package frozen Brussels sprouts
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 3 tablespoons milk
- 1/4 teaspoon dried thyme
- 1/4 cup sliced almonds, toasted
- In a saucepan, cook brussels sprouts according to package directions; drain. Remove sprouts and set aside. To the saucepan, add soup, milk and thyme; heat through. Return sprouts to pan; stir to coat. Transfer to a serving dish; sprinkle with almonds.