6 c. (1 lb. bunch) celery, cut up
1/2 c. butter
1 tsp. salt
1 (8 oz.) can water chestnuts
1 (2 oz.) jar pimento
1 can cream of mushroom soup
1 c. coarse fresh bread
1/2 c. slivered almonds

Simmer celery, butter and salt for 10 minutes. Add chestnuts and pimento to mushroom soup. Add to celery. Place bread on celery and top with almonds. Cover and bake at 350 degrees for 20 minutes.