4 to 6 chicken breasts, cooked and chopped
1 box Chicken Rice-a-Roni, cooked as directed
1 can cream of celery soup
1 cup mayonnaise
1 can green peas, drained
1 can whole kernel corn, drained
1 can sliced water chestnuts, drained
salt and pepper to taste
1 cup Pepperidge Farm herbed stuffing
butter

Combine all ingredients except stuffing mix and butter. Pour into buttered casserole dish, top with stuffing mix, and dot with butter. Cook about 45 minutes at 350°F.

Note: I have made this recipe with UNCLE BEN'S® Wild Rice instead of Rice-a-Roni, and it was excellent.

Serves 4 to 6.

Submitted by: Katherine Bailey