1 package chopped celery - cook 4 minutes in boiling salted water.
Drain.
Put in cassrole, add 1 can sliced water chestnuts.
Add 2 cans cream of chicken soup.
Bake till bubbly - probably 20 minutes - at 350.
Take out and put canned french fried onion rings on top.
Put back in oven for about 10 minutes.
Tip: To prevent your salt shaker from clogging up, keep a few grains of rice inside the shaker.