Celery Casserole - cooking recipe

Ingredients

4 cups chopped celery
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can sliced water chestnuts
1 sleeve Ritz cracker, crushed
1/2 cup slivered almonds
1/4 cup butter, melted

Preparation

Chop celery, put in medium pan, cover with water and bring to a boil for 10 minutes.
While celery is cooking, crush crackers, add almonds and the melted butter. Reserve 1/3 for later use.
Drain water chestnuts and cooked celery. Add to cracker/almond/butter mixture and add cream of chicken soup. Stir to mix well.
Pour into 2 quart casserole (spray with non-stick cooking spray). Bake 350 degrees for 20 minutes; top with reserved crumb mixture and continue baking for another 10 minutes.