6 c. celery, sliced thin
1 can cream of chicken soup
1 can water chestnuts, sliced
1 stick butter
2 c. Pepperidge stuffing (crumb)

Cook celery in 1/2 cup water 15 minutes. Add soup and chestnuts to celery. Melt butter and add to stuffing in a greased 2 quart casserole. Bake at 350 degrees for 20 minutes. Serves 8.