2 c. finely chopped celery
2 c. sliced fresh mushrooms
1 1/2 tbsp. soy sauce
5 oz. can water chestnuts
2 cans cream of mushroom soup
1 can Worthington scallops
2 1/2 oz. slivered almonds
1 1/2 c. crushed potato chips

In a large skillet, saute celery and mushrooms in oil. Stir in soy sauce, add soup, Worthington scallops, almonds, and drained chestnuts. Heat until bubbly 8 to 10 minutes. Top with crushed potato chips and serve immediately. Serves 6 to 8. Bake in 9 x 9 x 2 inch baking dish at 350 degrees for 30 minutes.