4 c. diagonally sliced celery
1 c. water chestnuts, thinly sliced
1/4 c. chopped pimento
1 can cream of chicken soup
Salt and pepper to taste
1/2 c. sliced almonds, toasted

Cook celery in boiling water 8 minutes. Drain. Mix with chestnuts, pimento, and soup. Season with salt and pepper. Pour into greased 2 quart casserole. Top with crumbs and almonds. Bake at 350 degrees for 35 minutes.