Hot Chicken Salad II

Ingridients

3 boneless chicken breast halves, cooked and cubed

1 cup mayonnaise

1 (10.75 ounce) can condensed cream of mushroom soup

1 (4.5 ounce) can mushrooms, drained

1 (8 ounce) can water chestnuts, drained and chopped

1/2 cup chopped celery

1 cup crushed butter crackers

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a small skillet, saute the mushrooms in oil.

Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.