Chicken Cornbread Stuffing Casserole Recipe

• 4 whole chicken breasts, cooked, skinned, boned and cut up
• 2 cans mushroom soup
• 1 can celery soup
• 1 pkg. Pepperidge Farm cornbread stuffing (3 c.)
• 1 1/2 c. mayonnaise
• 1 lg. or possibly 2 sm. cans water chestnuts, sliced

1. Mix and put in casserole a day in advance and chill.
2. Bake 1 hour at 325 degrees or possibly till lightly browned.

chicken breasts, mushroom soup, celery soup, stuffing, mayonnaise, water chestnuts

Taken from cookeatshare.com/recipes/chicken-cornbread-stuffing-casserole-45002 (may not work)