2 cans Veg-All, drained
1 small can drained and sliced water chestnuts
1/2 c. mayonnaise
1 can cream of chicken soup
1 small onion, diced
1 c. grated cheese (sharp)
1 c. Ritz cracker crumbs
1/2 c. butter, melted

Mix Veg-All and water chestnuts. Add mayonnaise and chicken soup. Blend well. Add onion. Blend again. Pour ingredients into greased casserole. Top casserole with mixture of cheese, cracker crumbs and butter.

Bake at 350°F for 20 minutes or until bubbly.