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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.

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