4 cooked chicken breasts, boneless, cut in pieces
2 cans water chestnuts, sliced, drained
2 cans mushroom soup, undiluted
1 1/2 c. diced celery
1 c. mayonnaise
1 pkg. Pepperidge Farm stuffing, herb or cornbread

TOPPING:

1/4 lb. butter

To cook chicken breasts, use small amount of water with onion and celery leaves. Save broth for soup if you want.

Mix all ingredients except for chicken and butter and stuffing. Put 1/2 of mixture in a 2-quart casserole dish. Then put chicken on top and top with remaining mixture.

Melt 1/4 pound of butter and mix with approximately 2 cups of stuffing until it is crumbly. Spread over top. Bake at 350 degrees for about 40-45 minutes. If it gets too brown on top, cover.