4 whole chicken breasts, cooked, skinned, boned and cut up
2 cans mushroom soup
1 can celery soup
1 pkg. Pepperidge Farm cornbread stuffing (3 c.)
1 1/2 c. mayonnaise
1 lg. or 2 sm. cans water chestnuts, sliced

Mix and put in casserole a day in advance and refrigerate. Bake 1 hour at 325 degrees or until lightly browned.