2 bunches celery, clean, cut in 1 inch pieces
1 (15 oz.) can sliced water chestnuts, drained
2 cans cream of chicken soup plus
1 can water
1 sm. jar chopped pimento
2 c. fresh bread crumbs
1/2 c. sliced almonds

Blanch celery 8 minutes or tender/crisp and drain well. Place in 9 x 13 baking pan in order above. Bake at 350 degrees for 30 minutes.