5 c  Bite-size boiled chicken
1 cn Mushroom soup
1 cn Cream of chicken soup
1 cn Water chestnuts; sliced
1 md Onion; chopped
1 c  Celery; chopped
1/2    Stick butter or margarine
1/2 ts Salt
1/2 c  Chicken stock
50    White crackers; coarsely
-crushed
1    Stick butter or margarine

-POTATO TOPPING-
2 c Water
1/4 c Butter or margarine
1 ts Salt
1/2 c Milk
3 c Potato flakes
2 Eggs
1 ct (8-oz) sour cream

Saut‚ onion and celery in 1/2 stick butter. Mix all ingredients together
except crackers and stick of butter. Put crushed crackers in a large
casserole 10×14 inches. Melt stick of butter and dribble over crackers.
Pour other mixed ingredients over this and cover with potato topping.

To make Potato Topping; Bring water to a boil; add salt, butter, potato
flakes and milk. Mix well. Add beaten eggs and sour cream. Mix and drop on
top of filled casserole. Refrigerate for a couple of hours. May be made the
day before. Bake in a 375 degree oven for about 50 minutes. Serves 12.
Turkey may be substituted for chicken.