1 can cream of chicken soup
1 1/2 c. water
1/4 lb. Velveeta cheese, cubed
12-16 oz. frozen broccoli florets
12 manicotti noodles, uncooked
1 lb. chicken breasts, cooked and cut into strips
1/4 c. parmesan cheese
In large saucepan, heat up soup, water, and cheese until cheese is completely melted, stirring frequently. Pour about 1/3 of the soup mixture on the bottom of a greased 9x13 pan. Fill the uncooked manicotti noodles with strips of chicken; place in the pan. Layer broccoli on top of noodles. Cover completely with the remaining soup mixture. Sprinkle with parmesan cheese. Cover and freeze.
Thaw completely in the fridge. Bake, covered, at 400 for 40 min or until pasta is tender and casserole is heated through. Remove cover and bake an additional 15-20 min, if needed.