4 c. celery, in 1" pieces
1 (5 oz.) can water chestnuts
1 can cream of chicken soup
1 sm. jar pimientos
1/3 c. toasted almonds
1/2 c. bread crumbs
3 tbsp. melted butter

Cook celery in a small amount of water for 8 minutes and drain. Drain and slice water chestnuts. Mix celery, water chestnuts, soup, and pimientos in baking dish. Mix almonds, bread crumbs and butter to form topping. Cover celery with topping. Bake at 375 degrees for 35 minutes.