4 chicken breasts, skinned
1 (8 oz.) can water chestnuts
1/2 lb. sliced sauteed mushrooms
1 1/2 c. finely chopped celery
1 can undiluted cream of mushroom soup
1 c. mayonnaise
2 c. Pepperidge Farm stuffing mix
1/2 c. melted butter

Mix water chestnuts, mushrooms, celery, mushroom soup, and mayonnaise. Boil chicken breast in little salt and celery water until done. Lightly grease a 13 x 9 x 2 inch baking dish.

Place big chunks of chicken in dish. Pour soup mixture over chicken. Mix stuffing mix with melted butter. Sprinkle over top. Bake at 350 degrees for 25 minutes.