Celery & Water Chestnut Casserole - cooking recipe

Ingredients

2 cups celery
1 can cream of chicken soup
1/2 cup margarine
1 cup water chestnuts
1 small package slivered almonds
1 package Ritz crackers

Preparation

Cut up celery and boil in salt water for 7 minutes.
Drain and add the can of cream of chicken soup and one cup water chestnuts (drained and sliced thin).
Put in casserole dish.
Melt one stick oleo, add crackers and slivered almonds to oleo.
Put cracker mixture on top of celery & water chestnut mixture.
Bake at 350 degrees for 30 minutes uncovered.