4 c. sliced, partially cooked celery
1/2 c. sliced almonds
Red pimento to taste
1 can sliced water chestnuts
1 1/2 cans cream of chicken soup (undiluted)
Buttered bread crumbs and shredded cheese for top

Combine in 1 quart casserole and bake 45 minutes to 1 hour in 350 degree oven.