2 c. diced cooked chicken
2 c. chopped celery
1/2 c. sliced water chestnuts
1/4 c. plus 2 tbsp. lemon juice
3 tbsp. diced pimiento, drained
2 hard-cooked eggs, chopped
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/2 c. mayonnaise
1 c. herb-seasoned stuffing mix
1/4 c. butter, melted

Combine chicken, celery, water chestnuts, lemon juice, pimiento, eggs, soup and mayonnaise; mix well. Spoon chicken mixture into a lightly greased shallow 2 quart casserole.

Combine stuffing mix and butter; mix well. Sprinkle over casserole. Bake at 350 degrees for 30 minutes. Yields 6 servings.