4 lg. chicken breasts, cooked, skinned, boned & sliced
2 cans sliced water chestnuts
2 cans cream of mushroom soup
1 1/2 c. sliced celery
1 c. mayonnaise (8 oz. jar)
1/4 c. white wine (opt.)
1 (8 oz.) pkg. Pepperidge Farm corn bread stuffing
1/2 lb. melted butter

Grease a 3 quart casserole or 9 x 13 inch pan. Mix all ingredients (except stuffing and butter) in baking pan. Mix melted butter and stuffing and sprinkle over the casserole. Bake in preheated 350 degree oven for 35 minutes. Makes about 10 generous servings.