4 c. celery, cut in 1" pieces
1 (5 oz.) can water chestnuts, drained & sliced
1 can cream of chicken soup
1 sm. jar pimento, drained & chopped
2 tbsp. butter
1/2 c. slivered almonds
1/2 c. bread crumbs

Cook celery in small amount of boiling water for about 8 minutes. Drain. In buttered 1 quart casserole, mix celery, water chestnuts, soup and pimento. Lightly brown almonds in 2 tablespoons butter. Sprinkle bread crumbs over casserole. Sprinkle almonds over bread crumbs.