1 lg. fryer, cooked (boiled) cut in bite size pieces
1 c. celery, chopped
1/2 c. mayonnaise
1 can cream of chicken soup
1 can cream of mushroom soup
1 can water chestnuts, sliced
1 sm. pkg. Pepperidge Farm herb seasoned stuffing
2 sticks butter

Put chicken and cooked celery (which has been cooked in chicken broth) in casserole. Spread mayonnaise over chicken. Spread both soups, then sliced water chestnuts. Melt butter and add Pepperidge Farm stuffing so it will be coated with butter. Add to top of casserole and cook at 325 degrees for an hour. Makes 8 servings.