Celery & Water Chestnut Casserole

1. 1

   Cut up celery and boil in salt water for 7 minutes.

2. 2

   Drain and add the can of cream of chicken soup and one cup water chestnuts (drained and sliced thin).

3. 3

   Put in casserole dish.

4. 4

   Melt one stick oleo, add crackers and slivered almonds to oleo.

5. 5

   Put cracker mixture on top of celery & water chestnut mixture.

6. 6

   Bake at 350 degrees for 30 minutes uncovered.

* Per serving · 4 servings · Values may vary.

No additional tips available.