1 chicken 1 cup raw rice, cooked 1 onion, chopped 1 cup celery, chopped 1 can cream of chicken soup 1 can cream of celery soup 1 cup mayonnaise 1 can sliced water chestnuts, drained 1/2 cup (1 stick) melted margarine 1 package Town House crackers Dash of sage Salt and pepper to taste
Cook chicken with a dash of sage. When chicken is done, cook rice with water from chicken. When rice is done, mix in soup and mayonnaise. Add onion, celery and water chestnuts. Pour into a 9 x 13-inch baking dish.
Melt margarine. Crush crackers into margarine and put atop of chicken mixture. Bake at 350 degrees F for 40 to 50 minutes.
