2 c. diced celery
1 can chicken mushroom soup
1 can water chestnuts
1 stick butter
1 stack Ritz crackers, crushed
1/3 to 1/2 c. sliced almonds
Cook celery 10 minutes and drain. Stir in soup and
water chestnuts. Pour in baking dish. Melt butter; stir in
crushed crackers. Add almonds. Pour over mixture. Bake at
350 degrees for 20 to 30 minutes or until bubbly.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.