4 c. celery, cut in 1 inch pieces
1 can cream of chicken soup, undiluted
1 c. croutons
1 can sliced water chestnuts, drained
1/2 tsp. MSG (optional)
1/2 c. sliced almonds
1/4 c. butter, melted

Boil celery 5 minutes. Drain and put in 2 quart casserole. Add water chestnuts and soup. Mix. Toss together croutons, almonds, and melted butter. Sprinkle on top of casserole and bake at 350 degrees for 30 minutes. Serves 6-8.