4 chicken breasts, cooked & diced
5 oz. can sliced water chestnuts, drained
1 can cream of chicken soup
4 c. celery
1/4 c. chopped pimento

Cook celery in salted water about 8 minutes and drain. Place chicken in 2 quart casserole. Add the remaining ingredients and blend. Top with 1/2 cup bread crumbs and 1/4 cup slivered almonds that have been tossed in 2 tablespoons melted butter. Bake at 350 degrees for 30 minutes.