8 c. celery
2 (5 oz.) cans water chestnuts, sliced thin
2 (10 oz.) cans cream of chicken soup
1 c. soft bread crumbs
1/2 c. butter
1/2 c. cashews

Cook celery in salt water (not too soft). Combine soup and chestnuts, add to drained celery. Melt butter, add bread crumbs and cashews.

Bake 40 minutes at 350 degrees in 9 x 13 pan.