2 pkg. frozen broccoli
1 stick butter
1 can cream of mushroom soup
1/2 c. slivered almonds
1 c. grated Cheddar cheese
1 can sliced water chestnuts
1/2 pkg. cornbread stuffing crumbs (Pepperidge Farm)

Cook broccoli to desired tenderness. Melt butter in saucepan, add soup and cheese. Add almonds and chestnuts. Place broccoli in pan 9 x 13 inches. Spread soup mixture on top. Top with stuffing mix. Bake at 350 degrees for 30 minutes.