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2 chicken breasts, cooked and
cut up
1 c. cream of chicken soup
4 oz. Pepperidge Farm corn
bread stuffing
3/4 c. celery, cut fine
1/2 c. mayonnaise
1 small can mushrooms, cut
1 small can water chestnuts,
drained and cut
1/4 lb. butter or margarine

Mix together the chicken, celery, mayonnaise, soup,
mushrooms and water chestnuts. Place in a 2 quart microwave
safe dish. Melt butter and mix with stuffing. Add the stuff-
ing over the top of chicken mixture. Bake on High for 15

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