Chicken Manicotti

1 can cream of chicken soup
1 1/2 cups water
4 oz velveeta, cut up
2 cups broccoli
12 manicotti pastas, uncooked
1 pound boneless skinless chicken breasts, cut into 12 inch strips
1/4 cup grated parmesan cheese

Preheat oven to 400.  Mix soup, water and velveeta in bowl.  Microwave on high 3 minutes or until velveeta is melted and mixture is well blended, stirring every minute.  Pour 1/3 of the soup mixture onto bottom of 13x9 pan; set aside.  Add broccoli to remaining soup mixture.  Stuff pasta with chicken strips; place in baking dish.  Cover completely with remaining soup mixture.  Sprinkle with parmesan cheese.  Cover with foil.  Bake 45-50 minutes or until pasta is tender and chicken is cooked through.

Serves 4