Ingredients
2 medium onions, chopped6 celery ribs, chopped1/2 cup butter, cubed5 cups cubed cooked chicken3/4 cup water2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1 cup sour cream2 cans (8 ounces each) sliced water chestnuts, drained1 cup sliced almonds, toasted1 cup crushed butter-flavored crackers
Preparation
In a large skillet, saute onions and celery in butter until tender. Add chicken and water; heat through. Remove from the heat. Stir in the soup, sour cream, water chestnuts and almonds.
Pour into eight greased 1-1/2-cup baking dishes. Sprinkle with cracker crumbs. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.
