4 c. celery
1 can Cream of Chicken soup (undiluted)
1/4 c. diced pimento (2 oz. jar)
1 (8 1/2 oz.) can water chestnuts, sliced
1/4 tsp. ground ginger
1/2 c. slivered almonds
1 c. bread crumbs
4 tbsp. butter, melted

Bias cut celery into 1/4 inch pieces. Place in saucepan with 1/2 cup water and boil for 5 minutes. Drain. Mix together celery, soup, pimento, water chestnuts and 1/4 cup almonds. Place in 9 x 13 inch casserole. Top with bread crumbs tossed in melted butter and 1/4 cup almonds. Bake uncovered at 350 degrees for 30 minutes. Serves 8 to 12.