4 c. celery
5 oz. can water chestnuts
1 can cream of chicken soup
1/2 c. soft bread crumbs
1/2 c. slivered almonds
2 tbsp. butter, melted

Cook celery in a little water until crisp, about 5 minutes. Drain, put in casserole. Slice water chestnuts thinly and add to celery. Add the soup, bread crumbs, and almonds. Sprinkle melted butter over mixture. Bake 35 minutes at 350 degrees.