Hot Turkey or Chicken Salad Jan Peterson

1 c. cooked white rice 1 can cream of mushroom soup

2/3 c. mayonnaise (not salad dressing) 1 c. diced celery

1 can water chestnuts sliced & cut in half 1 c. grated cheese

2 c. cooked turkey/chicken cubed 1 tsp. Dried minced onion

potato chips 1 cup mushroom pieces

Combine rice, soup, mayo. Mix well. Stir in celery, water chestnuts, cheese and dried onion. Gently fold in turkey or chicken. Pour in a greased 1 ½ or 2 quart casserole. Top with crushed potato chips. Bake in 350 degree oven for 40 to 45 minutes. Edges will bubble. Do not overcook.. This was served at our United Methodist Women District Meeting.