2 cans Veg-All, drained
1/2 c. diced onion
1/2 c. diced celery
1 c. mayonnaise, not Miracle Whip
1 can sliced water chestnuts
1 can cream of chicken soup

Mix all ingredients together in large bowl, mix thoroughly. Turn into a 9 x 13 pan. Melt 1 stick of butter and 1 cup of Pepperidge Farm dressing mix and crumble on top. Bake at 350 degrees for 30 minutes.