2 bunches fresh broccoli, cut up or 3 pkg. frozen
2 cans cream of chicken soup
1 c. mayonnaise
3/4 c. Parmesan cheese, divided
1 pkg. slivered almonds
6 chicken breast halves

Set oven at 350°F. Cut up and cook the chicken breast and lightly cook the broccoli. Place broccoli on bottom of baking dish. Sprinkle 1/4 cup Parmesan cheese over top. Spread chicken over broccoli. Mix cream of chicken soup and mayonnaise. Spread over chicken. Sprinkle 1/2 cup Parmesan cheese over top. Top casserole with the slivered almonds.

Bake for 30 minutes or until bubbly.