2 cans Veg-All, drained
1 can sliced water chestnuts, drained
1 can cream of chicken soup, undiluted
1 med. onion
1/3 c. mayonnaise

Mix well and pour in dish. Cover with a layer of shredded Cheddar cheese. Sprinkle with crushed Ritz crackers. Melt 3/4 stick of butter; drizzle over crackers. Bake at 350 degrees for 20 minutes or until bubbly.