4 whole chicken breasts
2 c. cut celery
2 c. Hellmann's mayo
1 (8 oz.) pkg. Pepperidge Farm herb stuffing
1 can sliced water chestnuts
2 tbsp. chopped onions
1 can cream of mushroom soup

Boil chicken breasts in water until tender. Cut in cubes and add rest of the ingredients. Place in 9"x12" pan, glass Pyrex pan. Melt 1 stick of butter and mix with stuffing. Sprinkle over chicken mixture. Bake at 325 degrees in Pyrex or 350 degrees in others for approximately 45 to 50 minutes.