6 or 7 chicken breasts, cooked and cut up
1 onion, chopped
1 c. chopped celery
1 sm. can waterchestnuts, sliced
2 or 3 cans cream of mushroom soup
1/2 c. mayonnaise
1 pkg. Pepperidge Farm herb stuffing
1 stick of butter

Saute onion and celery in a little butter. Combine chicken, onion, celery, water chestnuts, soup and mayonnaise and put in casserole. Spread stuffing mix on top and pour melted butter over top. Bake at 350 degrees for 30 minutes or until heated all the way through. Serves 6. Great for company! Freezes well!