Ingredients

6 cups celery, sliced
2 cans Cream of Chicken soup, undiluted
1 can sliced water chestnuts
3/4 cup butter, or less
1/3 cup sliced almonds
1 1/4 cups crushed onion crackers

Directions

Cover the sliced celery with water and boil for four minutes.

Drain celery and stir in soup and water chestnuts. Layer this mixture in the bottom of buttered 9-by-13-inch casserole dish. Set aside.

Saute 1/3 cup sliced almonds in the butter, then stir in crushed onion crackers.

Sprinkle almond/cracker mixture on top of the celery mixture.

Bake at 350 degrees for 20 minutes. Serves 12.

Each serving contains 338 calories, 23 g fat, 27 g carb, 1034 mg sodium, 36 mg cholesterol.