4 chicken breasts
broth spices: salt, pepper, garlic, celery leaves, ½ carrot
1 can sliced water chestnuts, drained
1 medium onion, chopped
1 can cream of celery soup (can substitute cream of mushroom, if desired)
½ can cream of chicken soup
¾ cup mayonnaise
1 jar pimentos (for color)
1 small package Pepperidge Farm Cornmeal stuffing
½ stick butter, melted
Put chicken breasts in a saucepan with enough water to just cover. Add the broth spices: salt, pepper, garlic, celery leaves, and carrot.
Bring water to a boil, then continue boiling for about 20 minutes. Chicken should be white, just barely cooked.
Drain and cool.
Remove the bones from the chicken (unless using boneless breasts) and cut into bite-sized pieces.
In a casserole dish, prepare and mix together the chicken pieces, water chestnuts, onion, soups, mayonnaise, and pimentos.
In a bowl, add a ½ stick of melted butter to a package of Pepperidge Farm Corn Meal stuffing and mix.
When ready to bake the casserole, add the cornmeal stuffing mixture to the top of the chicken mixture.
Cover the casserole dish and bake at 350º for 45 minutes to 1 hour. It should be bubbly when done.