4 chicken breasts (boned)
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. finely chopped celery (cooked)
10 oz. can water chestnuts (drained and sliced)
1 c. mayonnaise
1 (6 oz.) pkg. Mrs. Cubbison's seasoned dressing
3/4 cube of butter

Boil chicken breasts until tender. Cool. Mix soups and mayonnaise. Add water chestnuts and cooked celery. Lightly grease a 9 x 12 casserole dish. Spread chicken (cut in pieces) on bottom of pan. Pour soup mixture on top of chicken. Mix stuffing with softened butter until crumbly. Sprinkle on top of soup mixture. Bake at 350 degrees for 30 to 45 minutes.