2 whole chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 c. diced celery
Pepperidge Farm seasoned stuffing mix
8 slices Swiss cheese
1 c. mayonnaise
1/4 c. dry white wine
1 can water chestnuts, sliced
2 tbsp. diced onion

Boil chicken until tender, cool and break into chunks. Heat soup and add celery, onion, whine, mayonnaise and drained water chestnuts. Cover bottom of greased 9x13 inch casserole with a layer of stuffing mix. Spread chunks of chicken over stuffing, cover chicken with slices of Swiss cheese and pour soup mixture over this. Top with a layer of stuffing mix. Bake at 350 degrees for 30 minutes or until brown and bubbly.