Hot Chicken Salad(Serves 8 To 10) - cooking recipe

Ingredients

4 c. chicken (2 1/2 to 3 lb.), cooked, cut up and bones taken out
1 (8 oz.) can drained sliced water chestnuts
1 can cream of mushroom soup
2 c. chopped celery
2 c. mayonnaise
1 (8 oz.) pkg. fine stuffing mix
1 stick margarine

Preparation

Mix chicken with soup, celery, water chestnuts and mayonnaise. Place in a 9 x 13-inch pan.
Melt margarine and stir in stuffing mix.
Spread over the chicken.
Make the day before and refrigerate.