Chicken And Water Chestnut Casserole - cooking recipe

Ingredients

2 whole chicken breasts, cooked and cut to bite size
1 can cream of celery or chicken soup
1 can water chestnuts, sliced
1 c. diced celery
1 c. mayonnaise
1/2 pkg. Pepperidge Farm cornbread stuffing
1/2 stick melted butter

Preparation

Mix first 5 together.
Put in 2-quart casserole and cover with topping (cornbread and butter).
Bake at 350\u00b0 30 to 40 minutes.