1 c. celery, cut in 1" pieces
1 sm. can water chestnuts, sliced
1 tube Ritz crackers, crushed
1 can cream of chicken soup
1 sm. pkg. sliced almonds
1 stick butter

Cook celery (4 minutes or so) and drain. Add chestnuts and chicken soup. Put in greased casserole. Saute crackers, almonds and butter. Mix 1/2 in casserole; the other 1/2 put on top. Bake in 350 degree oven for 35-40 minutes.