2 c. celery
1 c. cream of chicken soup
1 can water chestnuts
1 sm. onion, chopped
1/2 c. mayonnaise
1 c. cracker crumbs

Cut celery in 1-inch pieces. Boil until tender. Drain and mix with onion, soup and mayonnaise. Salt and pepper to taste. Pour into greased square casserole dish. Slice water chestnuts and lay on top of mixture. Melt 1/2 stick butter and mix with cracker crumbs. Top casserole with crumbs and bake 25-30 minutes or until bubbly in 325 degree oven.