6 whole chicken boneless breasts
2 c. chicken soup
1 sm. onion
2 c. Hellmann's mayonnaise
2 cans mushroom soup
Pepperidge Farm cornbread stuffing mix
2 c. celery
2 (6 oz.) cans water chestnuts
2 tsp. soy sauce

Boil chicken breast in water to cover. Use chicken soup or put in 6-8 bouillon cubes. Cook until done cut in half.

Stir fry celery to soften in butter. Then mix together all ingredients (except stuffing mix) to make sauce. Put a little sauce in (9x13 inch lightly greased pan), then breasts, then cover with sauce.

Soften cornbread stuffing mix with small amount of butter. Sprinkle over mixture.

Bake covered at 350 degrees for one hour, uncover for last 15 minutes.