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CELERY-ALMOND CASSEROLE 
Preheat oven to 350 degrees.

4 c. celery, cut into 1 inch pieces
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. sour cream
1 c. toasted, slivered almonds
1 (4 oz.) can drained, sliced water chestnuts
Soft buttered bread crumbs

Cook celery in small amount of boiling salted water, until tender, but still crisp. Drain. Stir in soup, sour cream, almonds and water chestnuts. Spoon mixture into a buttered two-quart baking dish. Sprinkle with buttered bread crumbs. Bake 30 minutes.
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