4 c. chicken breasts, cooked and diced
1 can water chestnuts, sliced
1 can cream of mushroom soup
1 c. chicken broth
1 1/2 c. celery, diced
1 1/2 c. mayonnaise
1/2 pkg. Pepperidge Farm cornbread stuffing (lg. bag)
1/2 c. melted butter

Mix first 6 ingredients. Place in 9 x 13 inch pan. Mix stuffing and melted butter. Place on top of casserole. Bake at 350 degrees for 1 hour.