4 c. celery, cut diagonally
1 sm. can sliced water chestnuts, drained
1/4 c. or sm. jar diced pimiento
1 can cream of chicken soup
1/2 c. bread crumbs or seasoned croutons
1/4 c. melted butter

Cook celery 4 minutes in small amount of water. Drain. Combine celery, drained chestnuts, pimientos, soup. Turn into greased 1 1/2 quart casserole or 8x8 inch Pryex dish. Mix bread crumbs and butter and spread over celery. Bake at 350 degrees for 25 minutes. Serves 4 to 6.