3 c. celery, chopped
1 can cream of chicken soup
1 stick butter, room temp.
1 pkg. slivered almonds
1 roll Ritz crackers, crushed
1 c. sliced water chestnuts

Cook celery for seven minutes in water (enough to cover); drain. Mix butter and crushed crackers. Layer the soup, chestnuts and cracker mix. Sprinkle the almonds over the top. Bake at 350 degrees for about 25 minutes or until toasted lightly.