Hot Chicken Salad

6 Chicken Breasts, cooked and diced (I boil in water on stove)

2 cups chopped celery

1 can cream of mushroom soup

1 four-ounce can drained mushrooms

1 can water chestnuts, drained

2 tsp grated onion (mined or fresh)

1 cup mayonnaise

1 cup sour cream (can use 2 cups of mayonnaise only)

subheading: Topping:

1 stick of butter

1 package Chicken Stove Top Stuffing

Mix together and put in a 13 x 9" pan

Melt a stick of butter in a pan on the stop and add one package Chicken Stove Top Stuffing. Place on top of the casserole.

Bake 350 degrees for 45 minutes.

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