3 (10 oz.) pkg. frozen broccoli spears
1 can cream of chicken soup
1 sm. can evaporated milk
1/2 c. homogenized milk
2 tbsp. butter
1/2 c. grated Cheddar cheese
1 can water chestnuts
Bread crumbs

Cook broccoli until tender. Place in greased 9 x 13 inch casserole. Dilute soup with milk; pour over broccoli. Add water chestnuts. Dot with butter. Sprinkle with cheese and bread crumbs. Bake at 350 degrees for 30 minutes.