4 chicken breasts (about 4 c.)
2 - 14 oz. cans macaroni and cheese
1 c. sliced mushrooms
8 oz. can water chestnuts, optional
2 oz. pkg. slivered almonds, optional
2 - 10 3/4 oz. cans cream of chicken soup
6 tbsp. melted butter
1 c. packaged herb seasoned stuffing

Boil chicken breasts, skin and cut into chunks. Combine chicken, macaroni and cheese, mushrooms, water chestnuts, almonds, 1 cup cheese and both cans of soup. Mix well and put into a 9 x 13 inch pan. Sprinkle remaining cheese on top. Saute stuffing in butter and spoon on top of casserole. Bake, uncovered, in preheated 350 degree oven for about 30 minutes or until bubbly and brown around edges. Can be made up ahead and frozen. Thaw before baking. Serves 10 to 12.