2 c. celery, chopped
1 (8 oz.) can water chestnuts, chopped
1 can cream of chicken soup
30 Ritz crackers, crumbled
1/2 c. almonds, sliced
1/3 c. butter

Bring chopped celery to boil, then simmer 7 minutes, drain. Combine with chopped water chestnuts and soup. Combine 30 Ritz crackers, crumbled with 1/2 cup sliced almonds. Saute in 1/3 cup butter until lightly brown. Layer in lightly greased casserole starting with vegetable mixture, then Ritz cracker layer. (You should have 2 layers each). Bake for 30 minutes in 325 degree oven.