3 c. celery, cut in 1 inch slices
1 tsp. salt
Water to cover
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. milk or half & half
1/2 tsp. Tabasco sauce
1/2 (8 oz.) can water chestnuts (about 15 sliced)
1/4 c. sliced almonds
4 tbsp. butter
3 tbsp. soft bread crumbs

In medium saucepan, place celery, salt, and water to cover. Cook 8 minutes on high heat. Drain. In small mixing bowl, blend chicken soup with milk or half & half, Tabasco, and water chestnuts. Butter an 8 inch casserole. Sprinkle celery over bottom. Cover with soup mixture. Dot with 2 tablespoons butter. Melt remaining butter in saucepan. Blend with almonds and bread crumbs. Sprinkle over top of casserole. Bake at 350 degrees for 35 minutes until golden brown.