This recipe was from our Stake R.S. president Karen for an relief society luncheon.

3 c cooked rice
2-3 chicken breasts, cooked and cut into bite-sized pieces
1/2 c onion, chopped
1 c celery, chopped
1 can cream of chicken soup, thinned with 1/2 can chicken broth
1 pkg stuffing mix
1 can sliced water chestnuts
1/2 c slivered or cut almonds
3/4 c mayonnaise
1/4 c melted butter

Mix rice, chicken, onion, celery, water chestnuts and almonds in 9x13 pan. In a bowl, mix together the soup, broth, and mayonnaise. Add to chicken/rice mixture and stir together. Mix stuffing with butter and put on top. Cover with foil and bake at 325 degrees for 45 minutes. Remove foil for the last 10 minutes.