I'm not quite sure what the 'Myers' means - we've been making this in our family for a long time, and originally the recipe came from 'The Dairy Book of Home Cookery' although I think we've all made changes along the way so all our versions are a little different.
Put the tin of soup in a bowl or large jug and stir in enough milk to make a thickish sauce. Add some seasoning (not salt as the soup is usually salty enough) - I use pepper and a generous amount of wholegrain mustard.
Cover the chicken with the soup/sauce and then top with grated cheese.
2 chicken breast fillets
4 carrots, peeled and sliced
1 head of broccoli , divided into florets
1 tin of condensed 'cream of...' soup - I use celery, chicken or asparagus
milk, pepper, wholegrain mustard