2 c. cooked tender celery, sliced (don't cook too soft)
1 can cream of chicken soup, undiluted
1 sm. jar pimento, diced
1/2 c. butter
1 c. dry bread crumbs
1 can sliced water chestnuts

Blanche almonds in butter. Add bread crumbs and brown lightly. Combine all other ingredients and pour in a greased 1 1/2 quart baking dish. Cover with almond bread crumb mixture. Bake at 350 degrees for 30 minutes.