1 chicken, cut up or 3 1/2 lbs. chicken breasts
3 (10 oz.) pkgs. frozen broccoli
2 cans cream of chicken soup
Parmesan cheese
1 can cream of mushroom soup
1 (4 1/2 oz.) can mushrooms, drained

Cook chicken until tender. Remove skin and bones. Dice. Cook broccoli until not quite done. Alternate layers of chicken and broccoli in a 9 x 13 inch pan. Mix the 3 cans of soup with 1 1/2 soup cans of water. Add drained mushrooms. Pour over chicken and broccoli. Sprinkle with Parmesan cheese. Bake for 1 hour at 325 degrees. Serves 10 to 12.