4 whole chicken breasts
1 c. mayonnaise
1 1/2 c. chopped celery
1 pkg. Pepperidge Farm cornbread stuffing
2 (5 oz. ea.) cans water chestnuts
1 can cream of mushroom soup
1 tsp. curry powder (optional)
3/4 c. butter, melted

Stew chicken for 1 hour. Remove skin and bones and break into bite size pieces. Mix mayonnaise, soup, water chestnuts, celery and curry powder with chicken. Put into casserole. Mix stuffing and butter together and sprinkle over casserole. Bake at 350 degrees for 45 minutes. Serves 6.