1 bunch celery
1 can beef bouillon
1 can cream of chicken soup
Croutons

Chop celery and cook in bouillon for 20 minutes. Drain celery. Place 1/2 can of chicken soup in a casserole dish. Add celery and other half of soup. Sprinkle with croutons and dot with butter. Bake 30 minutes at 350 degrees. Serves 6.