2 pkg. frozen broccoli spears, thawed and drained (or 2 fresh bunches of broccoli, cut)
3 1/2 to 4 lb. white chicken, cooked and boned
Velveeta cheese
1 can cream of mushroom soup
1/2 c. mayonnaise
1 can water chestnuts or 1/2 to 3/4 c. slivered almonds
3/4 c. bread crumbs (or it you wish, French fried onion rings)

Place broccoli in well greased 8 x 12 inch or 9 x 13 inch pan. Cut up chicken in large pieces and put over broccoli. Cut cheese in 1/8 inch pieces (use as much as you would like). Sprinkle over entire pan. Mix soup and mayonnaise and spread over cheese. Sprinkle slice water chestnut or slivered almonds over the to.

Bake 40 minutes at 350 degrees. Top with bread crumbs or onion rings and bake 20 minutes longer.

This is a wonderful dish that can be put together ahead of time and refrigerated until baking time.