2 pkg. frozen broccoli spears
3 1/2 lb. chicken, cooked
Velveeta cheese
1 can cream of mushroom soup
1/2 c. mayonnaise
1 sm. can water chestnuts, sliced and drained
1 can fried onion rings

Grease a 9x13 inch pan. Place the thawed broccoli spears on bottom of pan. Cut the cooked chicken into 1-2 inch pieces and lay on top of broccoli. Place thin slices of Velveeta cheese over the entire pan.

Mix the soup with mayonnaise and spread over the cheese. Place sliced water chestnuts on top. Bake 40 minutes at 350 degrees. Remove from oven and sprinkle fried onion rings on top. Bake for an additional 15 minutes. Serves 8.