Provided by Linda George (2000)
8 boneless chicken breasts, cooked and cut in half
2 5 ounce cans of water chestnuts
1 can of undiluted cream of mushroom soup
1 1/2 cups of chopped celery
1 cup mayonnaise
1 pkg Pepperidge Farm Corn bread stuffing mix
3/4 cup melted butter
Mix soup and mayonnaise. In a greased 13x9 inch pan, mix chicken, celery, and water chestnuts. Pour soup mixture over the chicken mixture. Mix melted butter and stuffing mix, and sprinkle over the casserole. Bake at 350 degrees for 30 to 45 minutes
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