Chicken And Water Chestnut Casserole - cooking recipe

Ingredients

4 large double chicken breasts
1 (8 oz.) can water chestnuts
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
2 c. finely diced celery
1 1/2 c. Hellmann's mayonnaise
1 pkg. Pepperidge Farm cornbread dressing mix
1/4 c. butter, melted

Preparation

Skin and cook chicken breasts in water with a few celery tops. Discard bones and celery tops.
Cut chicken in large pieces. Combine all except dressing mix and butter; place in lightly buttered 9 x 13-inch baking dish.
Mix dressing with melted butter. Place on top of casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Can be made a day or two ahead and topping added when ready to bake.