1 pkg. (9 oz.) Birds Eye French green beans with toasted almonds
1 can (10 3/4 oz.) condensed cream of celery soup
1/4 c. water
1 1/2 c. diced cooked turkey or chicken
1 can (5 oz.) water chestnuts, drained and sliced

Prepare vegetables as directed on package. Blend in soup and water. Add turkey and water chestnuts; bring to a boil. Sprinkle with the almonds. Yield: 3 servings.