Hot Chicken Salad - cooking recipe

Ingredients

2 large fryers
1 c. celery, diced
2 c. Hellmann's mayonnaise
2 c. onions, diced
1 can water chestnuts, drained and sliced
1 can cream of mushroom soup (not diluted)
1 bag Pepperidge Farm cornbread dressing
1 stick margarine
black pepper (optional)

Preparation

Boil fryers until tender, then remove bones.
Mix all ingredients, except dressing and margarine, together and place in 13 x 9-inch casserole dish.
Mix dressing and margarine together with pepper, if desired, in frying pan and spread on top of casserole.