2 lb. chicken tenders
2 c. water
1/2 c. diced celery
1 can sliced water chestnuts
2 cloves garlic, minced
1/2 c. mayonnaise
1 can cream of mushroom soup
1 can mushrooms
1/2 of a 10 oz. pkg. Pepperidge Farm herb & onion stuffing mix
1 stick butter
Rice

Boil chicken in water with celery until chicken is done (reserve chicken broth). Remove chicken and celery and place in 8 x 11 1/2 inch baking dish. Add water chestnuts, garlic, mayonnaise, cream of mushroom soup and mushrooms. Mix well and spread evenly over pan.

In a small frying pan, melt butter and saute bread crumbs until well coated. Spread crumbs over chicken mixture and bake in preheated 350 degree oven for 20-25 minutes or until heated through. Serve with rice prepared the way you normally make it only use the reserved chicken stock (add extra water, if necessary). Serves 4-6.