4 lg. c. cut celery, lg slices
1 c. undiluted cream of chicken soup
1 c. water chestnuts, sliced
1/4 c. slivered almonds, sauteed in butter

Cook celery in boiling water approximately 5 minutes, until firm cooked. Drain well. Mix with soup and chestnuts, place in 2 quart casserole, sprinkle nuts on top. Bake at 350 degrees for 30 minutes.