4 whole chicken breasts, cook and cut in chunks
1 c. mayonnaise
1/2 tsp. curry powder
1 can golden mushroom soup
3 hard cooked eggs
1 can water chestnuts, sliced

Mix all together. Top with Pepperidge farm cornbread crumbs. Melt 1/4 lb. butter and add crumbs until right to spread on top of chicken mixture. Top with slivered almonds. Bake 325 degrees for 35 to 45 minutes until bubbling.