6 c. chopped celery
1 can cream of chicken soup
1 sm. can chopped water chestnuts

Cook celery in salt water until tender. Put in baking dish and pour soup over the top. Add water chestnuts.

TOPPING:

1/2 c. butter
1/2 c. cornflake crumbs
Sliced almonds

Make topping with butter and cornflake crumbs. Sprinkle with sliced almonds. Bake at 350 degrees for about 35 minutes.