1 (14 oz.) can French style green beans
1 (16 oz.) can white whole kernel corn
1 can sliced water chestnuts
1 (8 oz.) container sour cream
1 can cream of chicken soup
3/4 c. Cheddar cheese, grated
1 sm. onion, chopped fine
1 stick butter
1 roll Ritz crackers, crushed
1 pkg. slivered almonds

In bottom of greased casserole dish, layer green beans, corn and water chestnuts. Mix sour cream, cheese, soup and onion. Pour over vegetables. Crush crackers and mix with butter. Sprinkle on top of soup mixture and top with almonds. Bake at 350 degrees for 35 minutes or until brown.