5 c. one-inch pieces of celery
1/2 c. water
1 tsp. salt
1 (8 oz.) can water chestnuts, sliced
1 (2 oz.) jar pimento, sliced
1 can cream of chicken soup, undiluted
1 c. butter bread sqs., crumbled
1/2 c. slivered almonds

Place celery in water with salt. Bring to a boil in a covered saucepan. Lower heat and cook 10 minutes. Drain. Place in casserole with rest of chestnuts, pimiento and soup. Mix gently. Top with bread crumbs and almonds. Bake in 350 degree oven for 25-30 minutes. 6 to 8 servings.