4 c. chopped celery
1 (6 oz.) can water chestnuts
1/2 c. canned mushrooms
1/4 c. almonds
6 tbsp. flour
6 tbsp. butter
1/2 c. milk
1 can chicken broth
1 c. dry bread crumbs
1/2 c. Parmesan cheese

Cook celery in boiling water 5 minutes. Drain. Drain chestnuts and reserve liquid. Drain mushrooms. Mix celery, nuts, almonds, mushrooms together. Melt butter. Stir in flour, then add milk. Pour into casserole. Top with bread crumbs. Bake at 375 degrees until bubbly.