4 chicken breast, cooked and boned
1 (8 oz.) sour cream
1 c. mayonnaise
2 c. celery
1 can cream of mushroom soup
1 can of water chestnuts
1 box of stove top stuffing
1/4 c. butter
1 1/2 c. water

Mix first 6 ingredients in 13 x 9 inch pan. Prepare stove top with butter or water. Spread over chicken mixture. Refrigerate overnight. Bake at 350 degrees until dressing browns and until casserole starts to bubble. About 35 to 40 minutes. Serves 6 to 8.