2 c. celery, sliced 3/4 inch thick
1 (8 oz.) can sliced water chestnuts
1 can cream of chicken soup
1/2 c. butter
1/2 c. slivered almonds
30-36 Ritz crackers, crumbled

Boil celery in salt water 7 minutes, NO LONGER. Drain. Add water chestnuts and soup. Pour into a greased 7x11 inch pan. Saute crackers and almonds in butter. Spread over celery mixture. Bake at 325 degrees for 35 minutes.