20 oz. frozen broccoli
10 oz. sliced water chestnuts, drained
21 oz. undiluted cream of chicken soup
2 tbsp. bread crumbs
1/4 c. Parmesan cheese
3 tbsp. butter

Butter a 2 quart baking dish, layer broccoli, sliced water chestnuts. Spread undiluted soup over the broccoli and chestnuts. Melt butter and mix bread crumbs, Parmesan and butter. Sprinkle cheese mixture over soup. Bake for 45 minutes at 325 degrees.