Crunchy Chicken Casserole

Source: Daisy King

5 whole chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise
2 eggs, hard boiled and chopped
1 (8 ounce) can water chestnuts , drained
1 cup Pepperidge Farm Herb dressing
1/4 cup butter, sliced

Cook chicken breasts and cut up.

Heat oven to 350 degrees F.

Mix soup and mayonnaise. Add all other ingredients except herb dressing and butter. Place in a casserole dish. Top with dressing and butter slices. Bake for 30 minutes.

Yield: 6-8 servings