Veg-All Casserole

• 1 can cream of chicken soup
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. mayonnaise
• 1 (8 oz.) pkg. Philly cream cheese (lite), softened (optional)
• 1 can sliced water chestnuts, drained
• 2 cans Veg-All vegetables, drained
• 1 c. grated cheese
• 1 stack Ritz crackers, crushed
• small amount oleo

1. Saute onion and celery in oleo or Pam.
2. Cook at medium heat until onions are transparent; add soup and heat well.
3. Remove from heat.
4. Add cheeses and stir well.
5. Add rest of ingredients except crackers.
6. Spray a 9 x 13-inch pan with nonstick spray.
7. Pour mixture in pan, then put crackers on top and dot with oleo.
8. Bake at 350u0b0 in preheated oven for 30 minutes.

cream of chicken soup, onion, celery, mayonnaise, cream cheese, water chestnuts, vegall vegetables, grated cheese, stack, amount oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863164 (may not work)