1 bunch (4 c.) celery
14 1/2 oz. can chicken broth
1 sm. can mushrooms, drained
1 can water chestnuts, drained & sliced
1/4 c. blanched almonds, slivered
Bread crumbs

Cut celery into 1/2 inch pieces. Cook in chicken broth for about 15 minutes. Thicken with 2 to 3 tablespoons cornstarch, mixed with liquid from chestnuts.

When thickened, remove from heat and add mushrooms, water chestnuts and blanched almonds. Season to taste with salt and pepper. Pour into greased casserole. Sprinkle with bread crumbs. Dot with butter. Bake at 350 degrees for 1/2 hour.