3 or 4 chicken breasts, cooked and cut up
20 oz. pkg. frozen broccoli
8 oz. Velveeta cheese
1 can cream of celery soup
1 can cream of chicken soup
1 can sliced water chestnuts
1 pkg. unseasoned croutons

Place chicken in 9x13 inch pan. Cover with broccoli and water chestnuts. Slice cheese thickly over top. Put soups over cheese and sprinkle croutons on top. Bake uncovered 45 to 60 minutes at 350 degrees. Serve over rice or noodles.