3 c. chicken, cooked & chopped
1 c. celery, diced
1 1/2 c. stuffing mix (dry) (such as Pepperidge Farm)
2 tbsp. onion, chopped
1 c. mayonnaise
1 c. shredded Cheddar cheese, divided
1 sm. can sliced water chestnuts, drained

Reserve 1/2 cup shredded cheese. Combine all remaining ingredients in 2 quart casserole. Top with reserved cheese. Bake at 350 degrees for 30 minutes.