2 pkg. frozen peas
3 c. cooked chicken, diced
2 cans of water chestnuts, sliced
2 cans cream of chicken soup
1 c. salad dressing
1 tsp. curry powder
1 c. grated cheddar cheese
Pepperidge Farm stuffing

Combine soup, salad dressing, and curry powder. Use a 13 x 9 x 2 inch baking dish; layer in order, peas, chicken, water chestnuts, and soup mixture. Refrigerate overnight. Before baking, moisten stuffing with a small amount of water and place on top of casserole. Bake at 375 degrees for 45 minutes.