4 large double chicken breasts
1 (8 oz.) can sliced water chestnuts
1 (10 oz.) can cream of mushroom soup (undiluted)
2 c. finely chopped celery
1 1/2 c. Hellmann's mayonnaise
1 small pkg. Pepperidge Farm herb stuffing
1/4 c. butter, melted

Cook chicken breasts in water with a few celery tops. Cut chicken in large pieces. Combine all except stuffing mix and butter. Place in lightly buttered 9 x 13 pan.

Mix stuffing with melted butter. Place on top of casserole.

Bake at 350°F for 30 to 40 minutes.

Can be made a day or two ahead and topping added when ready to bake.