4 c. celery
1 (5 oz.) can water chestnuts, drained & thinly sliced
1 can cream of chicken soup
1/4 c. pimento, diced
1/2 c. soft bread crumbs
1/4 c. toasted almonds
2 tbsp. butter, melted

Cut celery in 1 inch slices. Cook celery in small amount of water 8 minutes, drain. Mix celery and water chestnuts. Add cream of chicken soup. Add pimento and mix well. Pour into 1 quart casserole. Toss bread crumbs, almonds and butter, sprinkle over casserole. Bake at 350 degrees for 35 minutes or until hot.