CELERY CASSEROLE-Lisa Pepper
- 5 Cups diced celery
- 2 cans cream of chicken soup
- 2 cans of sliced water chestnuts sliced
- 1/2 lb butter
- 40 Ritz crackers
- 1-2 cups slivered almonds
Boil 5 cups diced celery for 7 minutes Drain celery and mix with 2 cans Cream of Chicken soup and 2 cans of sliced water chestnuts (drained) Spread in casserole dish.
Melt 1/2 lb butter in skillet. Mix 30 to 40 Ritz crackers and saute. Stir in 1 to 2 cups of slivered almonds (I also put some of these in the celery mixture). Top casserole with this and bake at 350 degrees for approximately 30 minutes.