1 can cream of mushroom soup
1/3 c. salad dressing
1/3 c. milk
1 lb. fish boiled and deveined shrimp
1 c. diced celery
1 (5 oz.) can water chestnuts, drained and sliced
2 tbsp. chopped parsley, or 1 tbsp. dried
2 tsp. grated onion
2 c. cooked rice
1 1/2 c. fresh bread crumbs
3 tbsp. melted butter
Tabasco to taste
Salt and pepper to taste

Combine soup, salad dressing, and milk in a saucepan, heat over low heat until mixed well. Combine in a two quart casserole - shrimp, water chestnuts, celery, parsley, onions, rice, Tabasco, salt, and pepper. Pour soup mixture over this and mix well. Sprinkle bread crumbs (mixed with butter) over top of casserole and bake at 350 degrees for 30 minutes.