3 c. celery, cooked tender (not too soft)
1 can cream of chicken soup
1 sm. jar pimento, cut
1/2 c. slivered almonds
1 can water chestnuts, sliced
1/2 c. butter
1 c. dry bread crumbs

Blend almonds in butter; add bread crumbs and brown lightly. Combine all other ingredients. Pour in greased baking dish. Cover with almonds and bread crumbs. Bake at 350 degrees for 30 minutes. Makes 6 servings.