1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. mayonnaise
4 c. cooked chicken, cubed
1 1/2 c. chopped celery
1 1/2 c. finely chopped onion
1 can water chestnuts, drained and sliced
1 (7 oz.) pkg. dry stuffing mix
1/2 c. melted butter

Mix soup and mayonnaise together in a larger bowl. Blend in chicken, celery, onion and water chestnuts. Spoon mixture into a lightly greased baking dish (13 x 9 x 2 inches). Mix stuffing with melted butter and sprinkle mixture on top of the chicken. Cover dish with foil and bake at 350 degrees 30 to 40 minutes until bubbly and browned on top. Serves 6.