2 c. chopped celery
1 (8 oz.) can sliced water chestnuts
1 can cream of chicken soup, undiluted
2 c. chopped cooked chicken or 2 sm. cans Swanson chunk chicken
30 Ritz crackers, crumbled
1/2 c. sliced almonds
1/2 c. melted butter

Boil celery 10 minutes in salted water; drain. Add chestnuts, soup, and chicken. Pour into a buttered 11 x 7 inch casserole. Saute cracker crumbs and almonds in butter only slightly. Spread over casserole. Bake at 325 degrees for 35 minutes.