4 boneless chicken breasts, boiled until tender
1 small onion, minced
1 c. celery, chopped fine
1/2 c. salad dressing
1 can cream of chicken soup
1 small can mushrooms (stems and pieces)
1 can shoestring potatoes
1 c. dry bread crumbs
1 c. grated Cheddar cheese

Mix all ingredients, except the last 3; mix well. Pour in an 8 x 8 or quart casserole dish. Mix bread crumbs, crushed shoestring potatoes and grated cheese; sprinkle over top of casserole.

Bake at 350°F for 30 minutes.