4 chicken breasts (cooked)
2 cans cream of mushroom soup
1 can cream of celery soup
2 c. stuffing mix (Pepperidge Farm-cornbread)
2 c. water chestnuts
1 1/2 c. salad dressing

Cook chicken breasts. Dice and set aside. Then mix all other ingredients together. Then with fork toss chicken cubes into the mixture being careful not to tear up the chicken parts. Place into a greased baking dish (covered). Bake at 325 degrees for 1 hour.