3 c. cooked rice
1 chicken, boiled, cooled and de-boned
3 (4 oz.) cans mushrooms
2 (8 oz.) cans water chestnuts, sliced
2 (11 oz.) cans cream of chicken soup
2 (11 oz.) cans cream of celery soup
1 (10 oz.) box frozen peas, thawed
2 tbsp. garlic powder
1 c. slivered almonds
1 (8 oz.) pkg. cornbread stuffing mix
1/2 c. butter

"Grease" an 8 x 13 inch glass baking dish with mayonnaise. Layer rice, chicken, mushrooms, water chestnuts, peas and almonds, beginning with rice and ending with rice. Warm soup and add garlic powder, pour over top of layered casserole. Mix melted butter with stuffing mix, sprinkle over top of casserole. Bake at 425 degrees for 30 minutes or until heated through. Run under the broiler for several minutes, if necessary, to make topping crispy. Serves 8.