4       Chicken breasts, skinned, boned and split,

1       7 1/2 or 8 1/2 oz. can water chestnuts, sliced,

1/2     lb. diced, sauted mushrooms,

1 1/2   cups finely chopped celery,

1       can undiluted cream of mushroom soup,

1/4     cup mayonnaise,

2       cups Peppridge Farm (or other) corn bread stuffing,

1/2     cup melted butter,

Mix water chestnuts, mushrooms, celery, soup & mayonnaise together.

Lightly grease 11 3/4 x 7 1/2 x 1 3/4 baking dish.

Place big chunks of chicken in dish, pour soup mixture over chicken.

Mix stuffing with melted butter and sprinkle over top.

Bake at 350 for 45 min.

Let rest for 10 to 15 minutes.

Enjoy

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