2 c. celery, diced, cooked 7 minutes in salted water, then drain water off
1 can water chestnuts, drained & sliced
1 can cream of chicken soup
1 section of a box of Ritz crackers
1 sm. pkg. slivered almonds
1 stick butter, melted in skillet

Crush crackers by hand and saute along with slivered almonds in butter melted in skillet. Mix the cooked celery, water chestnuts, cream of chicken soup and put in casserole. Spread the cracker mixture over that and bake at 350 degrees for about 35 minutes.