Chicken Divan

My mother made this dish often when I was a kid. Please keep in mind that my mother rarely added many spices to her recipes because my weirdo brother likes food bland and I'm posting this recipe exactly as she made it. Add whatever you like to this. I used Cavendar's Greek seasoning recently which was good. I've also used sage, black pepper and thyme. I think the Velveeta makes it salty enough but that's just my opinion.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  heads fresh broccoli or 2  heads frozen broccoli, cut up and boiled to tender crisp
• 6  boneless chicken breasts, boiled and cut into bite sized pieces
• 3 (32 1/2ounce) cans  cream of chicken soup
• 1 1⁄2 cups mayonnaise
• 1⁄3 cup  shredded Velveeta cheese
• 1⁄3 cup  shredded parmesan cheese
• 1⁄3 cup  slivered almonds

Directions

1. Place brocoli and chicken in the bottom of a lightly greased 9x13 pan.
2. Mix soup, mayo and velveeta together.
3. Pour over brocoli and chicken.
4. Add Parm and almonds.
5. Bake at 350 degrees for 25-30 minutes.