Take 4 - 5 boneless skinless Chicken breast and steam until cooked, cool and cut into 1 inch cubes.

Generously butter a 9 x 13 inch glass pan so that the margarine or butter will melt into the veggies while baking.

1 cup chopped yellow onions
1 cup julienne carrots, steam for a couple of minutes to slightly soften
1 cup sliced water chestnuts
1 can Cream Mushroom soup
1 cup Hellman's/Best Foods Mayo
1 box Stove Top Stuffing
3/4 cup of water
2 Tbsp butter or margarine
salt and pepper to taste

Layer: Onions, carrots, water chestnuts, chicken, salt and pepper. Mix soup and mayo. Pour over top. Mix stuffing with 3/4 cup water and top the casserole. Drizzle with the 2 Tbsp of melted butter. Bake at 350 degrees for 40 minutes or until golden brown on top.

This is delicious, but even more delicious warmed over the next day!!