5 to 6 boneless, skinned chicken breasts, broiled, cut into 1 inch cubes
1 c. onion, chopped
1 c. celery, chopped
1 c. water chestnuts, sliced
1 can cream of mushroom soup
1 c. mayonnaise
1 box Stove Top stuffing
2 tbsp. butter
Salt & pepper to taste

Butter a 13 x 9 x 2 inch pan. Layer celery, onions, water chestnuts, chicken, salt and pepper. Mix soup and mayonnaise. Pour over top. Mix stuffing with 3/4 cup water and top casserole. Bake at 350 degrees for 40 minutes or until golden brown on top.