Chicken Salad Casserole - cooking recipe

Ingredients

3 c. cut, cooked chicken
1 (8 oz.) can water chestnuts, drained
1 can cream of mushroom soup
2 c. celery, chopped
1 c. Hellmann's mayonnaise
1 pkg. Pepperidge Farm stuffing (fine)
1/4 lb. melted butter

Preparation

Melt butter in large frying pan.
Stir\tin
stuffing and mix well.
Spread stuffing mixture on top of
chicken which has been mixed with soup, celery,
mayonnaise.
Assemble
casserole on morning it is to be used and refrigerate.
Bake
30
minutes at 350\u00b0.
Serves 8.