Lu Anne’s Celery Casserole

By Lu Anne Cottrill

2 cups celery (diced)

1 small can water chestnuts

1 roll Ritz crackers (crushed)

1 tsp. salt

1 can cream of chicken soup

1 stick margarine

sliced almonds

Cook celery with salt for 7 minutes.  Drain and put in baking dish.  Thinly slice the water chestnuts and place on top of celery.  Spread soup on top of water chestnuts, then put crushed Ritz crackers on top of soup.  Melt margarine and pour over crackers.  Place sliced almonds over all.  Bake 30 minutes at 350 degrees