2 c. cooked chicken (6 breasts)
1 c. cooked celery (chopped)
1 c. cooked rice
1 can cream of chicken soup
1 can milk
2 tbsp. chopped onions
3/4 c. mayonnaise
1 can water chestnuts (drained and sliced)
1/2 - 1 c. slivered almonds
1 c. Pepperidge Farm Stuffing (herb seasoned)
1/4 c. melted butter

Take chicken off the bone and mix the first 9 ingredients and put in 9x13 pan. Mix stuffing mix and butter together and sprinkle on top of casserole. Bake at 350 degrees for 45 minutes. Cover until the last 15-20 minutes.