4 1/2 c. diagonally sliced celery
1 (5 oz.) can water chestnuts, drained & sliced
1/4 c. diced pimientos
1/4 c. slivered almonds
1 (10 1/2 oz.) can cream of chicken soup

TOPPING:

1/2 c. dry bread crumbs
4 tsp. melted butter
2 tbsp. sesame seed
2 tbsp. Parmesan cheese

Cook celery in water for 5 minutes or until crisp-tender. Drain. Add water chestnuts, pimientos, almonds and soup. Pour into 1 1/2 quart buttered baking dish. Combine topping, sprinkle over top of casserole. Bake at 350 degrees for 25 minutes until crumbs are golden brown. Yield: 8 servings.