Cherry Hill Chicken

• 4 cooked chicken breasts
• 2 (5 oz.) cans water chestnuts, drained and sliced very thin
• 1 can undiluted cream of mushroom soup
• 1 c. chopped celery
• 1 c. mayonnaise (not salad dressing)
• 1 (8 oz.) pkg. Pepperidge Farm herb seasoned stuffing
• 3/4 c. melted butter

1. Cut chicken into small pieces.
2. Mix soup and mayonnaise.
3. Blend well (use a wire whisk if you have one).
4. Add celery and water chestnuts.
5. Butter lightly a 3-quart glass Pyrex casserole.
6. Put in chicken and cover with the other mixed ingredients.
7. Mix the dry stuffing mix with the melted butter.
8. Layer the stuffing on the casserole.
9. Bake at 325u0b0 to 350u0b0 for 35 to 45 minutes.
10. If made early in the day, it needs extra time.
11. Feeds about 6.

chicken breasts, water chestnuts, cream of mushroom soup, celery, mayonnaise, stuffing, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454709 (may not work)