6 boneless chicken breasts
3/4 c. chopped onion
6 stalks chopped celery
3 cans cream of chicken soup
1 c. mayonnaise
1 pkg. Pepperidge Farm stuffing mix
3 eggs
1/4 c. butter

Saute chicken in butter until white. Cut in half or break into pieces in baking dish. Saute onions and celery. Add soup and mayonnaise until heated. Pour above mixture over chicken. Mix stuffing, eggs, and melted butter. Place stuffing mix over sauce and chicken. Bake for 1 hour. Cover dish with foil when stuffing is brown.