3-4 carrots, sliced
2 c. celery, sliced
1/4 tsp. salt
1 can chicken soup
1 sm. can water chestnuts
1 stick butter, melted
1 roll Ritz crackers (crushed)
Almonds (optional)

Cook carrots, celery and salt in covered saucepan for 7 minutes after comes to boil. Drain. Mix chicken soup and chestnuts. Mix melted butter and crackers. Put in bottom of 2 quart baking dish. Add above mixture. Bake 350 degrees 15-20 minutes.