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.