8 c. sliced celery
2 (5 oz.) cans water chestnuts, sliced thin
2 (10 oz.) cans cream of chicken soup
1/4 c. dry sherry
1/2 c. chopped pimento

Cook celery in salt water about 10 minutes (not soft). Combine dry ingredients. Mix soup and wine. Add to celery mixture.

TOPPING:

1 c. soft bread crumbs

1/2 c. butter

1 c. chopped cashews to melted butter

Mix all together and put over top. Use 9 x 13 inch glass pan. Bake at 350 degrees for 40 minutes.