1 c. sliced water chestnuts
2 cans cream of chicken soup
4 c. diced celery

Mix together these 3 ingredients:

1 1/2 rolls Ritz crackers, crushed
1 stick melted butter
1 tsp. slivered almonds

Cook celery 7 minutes in a little water and drain. Mix with cracker mixture, soup and water chestnuts. Pour into a buttered casserole. Bake 25 to 30 minutes at 350 degrees or until lightly browned.