1 sm. corn bread stuffing mix
4 chicken breasts
1 (8 oz.) can sliced water chestnuts
1 can creamy onion soup
1/2 c. chopped celery
1/2 c. mayonnaise
3/4 c. melted butter
3/4 c. chicken broth

Cook chicken until tender. Remove the skin and bones. Cut into bite size pieces. Place chicken pieces into 11 x 8 inch baking dish. Place celery on top of chicken; put water chestnuts on top of celery. Mix onion soup, mayonnaise and chicken broth. Pour over chestnuts. Mix stuffing mix with melted butter only. Spread over top. Bake 45 minutes at 350 degrees.