Wash and trim 1 large bunch pascal celery. Cut into 1 inch pieces to make about 6 cups. Place celery, 1/4 cup water and 1 teaspoon salt in saucepan. Heat to boiling. Lower heat, cover and simmer 10 minutes. Drain celery.

Drain liquid from 1 can (8 ounce) sliced water chestnuts. Dice 1 jar (2 ounce) pimento. Dice 1/2 green pepper. Add to celery with 1 can undiluted cream of chicken soup. Stir to blend. Turn into an 8 x 12 inch glass baking dish.

Melt 1/4 cup butter in small skillet. Blend in 1 cup coarse fresh bread crumbs and 1/2 cup slivered almonds. Mix well. Sprinkle over celery mixture. Bake uncovered at 350 degrees for 40 minutes. Serve hot. 8 servings.