8 med. celery stalks, cut into slices
1 (8 oz.) can water chestnuts, drained and sliced
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. seasoned bread crumbs, recipe follows

Preheat oven to 375 degrees. Put celery, water chestnuts, and soup in a shallow 1 1/2 quart bowl (oven safe). Stir to mix. Sprinkle crumbs over mixture. Bake 45 minutes. Makes 6 (1/2 cup) servings.

SEASONED BREAD CRUMBS:

Four slices white bread, shredded in a processor. Stir in 1/8 teaspoon salt, 1/8 teaspoon garlic powder, and a pinch of 3-4 herbs (oregano, parsley, basil, thyme, etc.) In a 12 inch skillet, melt 2 tablespoons butter over medium heat. Add bread mixture. Toast about 3 minutes, stirring often. Cool and store in covered container. Keeps a month in refrigerator. Makes 1 cup.