Hot Chicken Salad II

Ingredients

• 3  chicken breast halves boneless cubed cooked
• 1 cup butter crackers crushed
• 4.5 ounce mushrooms drained canned
• 8 ounce water chestnuts drained chopped canned
• 0.5 cup celery chopped
• 10.8 ounce cream of mushroom soup canned
• 1 cup mayonnaise 

Equipment

• frying pan
• oven
• casserole dish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small skillet, saute the mushrooms in oil.
3. Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery.
4. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter.
5. Bake in the preheated oven for 30 to 45 minutes.