4 c. celery, sliced
1 can cream of chicken soup
1 sm. jar pimento, chopped
1 (10 oz.) can water chestnuts, sliced
1 c. soft bread crumbs
1/4 c. slivered almonds
2 tbsp. butter, melted

Wash celery and cut into 1 inch pieces. Cover with water and boil 5 minutes. Drain. Place in 1 1/2 quart greased casserole. Mix soup, pimento, and chestnuts. Pour over celery. Mix bread crumbs, almonds and butter and sprinkle on top of casserole. Bake at 350 degrees for 15 to 20 minutes. Serves 6.