Celery, cut in pieces 1-2 inches long
4 tbsp. flour
1 can sliced water chestnuts
1/2 can slivered almonds
Buttered bread crumbs
1 c. chicken broth
1 c. med. cream
1 can button mushrooms
Salt and pepper

Cook piece of celery until clear. (Cook enough to fill casserole). Make cream sauce by combining broth, flour, and cream. Add water chestnuts, almonds, mushrooms, salt and pepper. Pour over celery. Top with buttered bread crumbs. Bake for 35 minutes at 350 degrees.