1 (10 oz.) pkg. frozen broccoli, partially cooked
4 chicken breasts, deboned and precooked
1/2 lb. Velveeta
1 can cream of chicken soup
1 c. mayonnaise
1 (4 oz.) can mushrooms
1 (8 oz.) can water chestnuts, sliced
1 can French-fried onion rings

Place broccoli in bottom of casserole dish. Layer chicken to cover broccoli. Slice Velveeta into 1/8 inch slices; cover chicken. Mix together soup, mayonnaise, mushrooms and water chestnuts. Pour over Velveeta. Bake 30 minutes at 350 degrees. Top with onion rings; return to oven for 10 minutes.