4-5 chicken breasts, boned, cooked, cut up
1 1/2 c. sliced celery
1 c. Hellmann's mayonnaise
1/2 c. sauteed mushrooms
8 oz. sliced water chestnuts
1 can mushroom soup

Put in 8x11 pan. Top with 2 cups Pepperidge Farm cornbread stuffing mixed with 1/2 cup butter. Bake at 375 degrees for 45 minutes. Yield 6-8 servings.