1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 cup sour cream
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup shredded process cheese (Velveeta)
1 medium onion, chopped
3 tablespoons butter
3/4 cup crushed butter-flavored crackers (about 18 crackers)
1/4 cup slivered almonds
In a large bowl, combine the first seven ingredients. Transfer to a greased 2-qt. baking dish. In a skillet, melt butter. Add cracker crumbs and almonds; cook and stir until lightly browned. Sprinkle over top.
Bake, uncovered, at 350° for 40-45 minutes or until heated through and topping is golden brown.