3 1/2 - 4 lb. chicken, cooked, skinned & boned or use turkey
2 (10 oz.) pkgs. broccoli spears, thawed & drained
Slices of Velveeta cheese to cover top of dish
1 can cream of mushroom soup
1/2 c. mayonnaise (not salad dressing)
1 (8 oz.) can water chestnuts, drained & sliced
1 (3 oz.) can French fried onion rings

Place broccoli in bottom of well greased 9"x13" pan. Cut the chicken into bite size pieces and spread over broccoli. Place 1/8" slices of cheese over entire pan. Mix soup with mayonnaise and spread over cheese. Sprinkle with water chestnuts and cover top. Bake 30 to 40 minutes at 350 degrees. Remove from oven and top with onion rings. Bake 10 to 15 minutes more to brown the onion rings, uncovered.