Chicken Casserole With Water Chestnuts - cooking recipe

Ingredients

1 fryer, cooked, deboned and cut up
1 pkg. Pepperidge Farm stuffing (use your preference cornbread or regular)
1/2 stick margarine
1 can cream of celery soup
1 can cream of mushroom soup or you can substitute cream of chicken if you don't like mushroom)
1 small carton sour cream
1 small can sliced water chestnuts, drained
1 c. chicken broth

Preparation

Toss stuffing with the melted
margarine.
Put\thalf of this mixture in sprayed Pyrex dish (9 x 13-inch).
Add a layer of cut up chicken.
Mix soups, sour cream and water chestnuts. Pour this mixture over layer of chicken.
Add rest of dressing on top, then add chicken broth.\tCook at
350\u00b0
for
30\tto 40 minutes.