2 c. celery chopped
2 tbsp. butter
1 can cream of chicken soup
1/4 c. sliced water chestnuts
Grated cheese to cover
Ritz cracker crumbs to cover

Boil celery 12 to 15 minutes then drain. Put in buttered casserole. Add soup, layer chestnuts, then cover with cheese. Top with Ritz cracker crumbs and bake at 350 degrees until bubbly.