2 cans sliced water chestnuts
5 chicken breast halves
2 c. diced celery
2 cans mushroom soup
2 sticks butter
2 columns crushed saltine crackers
2 pkg. (1/2 c.) slivered almonds

Use 9x13 inch pan. Lay chestnuts on bottom of pan. Boil, debone and dice chicken. Place on top of chestnuts. Layer celery. Add soup. Melt butter. Mix cracker and almonds together in butter mixture. Pour on top. Bake 30 minutes at 375 degrees. Serves 10.