4 c. 1" dice celery
1 can (5 oz.) water chestnuts, sliced thin
1 can (10 1/2 oz.) cream of chicken soup, undiluted
1/4 c. diced pimento
1/2 c. bread crumbs
1/4 c. slivered almonds
2 tbsp. melted butter

Cook celery in 2 cups of water to which 1 teaspoon salt has been added for 8 minutes. Drain celery and combine with other ingredients. Place mixture in greased 1 quart casserole. Top with bread crumbs and almonds which have been toasted in the melted butter. Bake in a 350 degree oven for 35 minutes.