3 c. chicken, cooked & diced
6 oz. box wild rice
2 cans cream of celery soup
1 1/2 c. mayonnaise
8 oz. can sliced water chestnuts, drained
1/2 c. dry stuffing (cornbread)

Combine all ingredients, except stuffing and mix well. Pour into casserole and sprinkle stuffing over top. Use 13 x 9 inch dish. Bake at 350 degrees for 40 minutes.