2 cans Veg-All vegetables, drained
1 c. celery, chopped
1 can water chestnuts, drained & chopped
1/2 c. onions, chopped
1 c. mayonnaise
1 can cream of chicken soup

Mix mayonnaise and soup together. Combine all other ingredients, then add soup mixture. Lightly season with salt, pepper and garlic salt. Mix thoroughly and bake in casserole dish at 350 degrees for 45 minutes or until brown.

Take from oven and cover with 1 cup Ritz cracker crumbs and 1/2 stick butter combined. Return to oven for 10 minutes. VARIATION: Add 1 cup cubed chicken.