1 lg. bunch celery
1 sm. jar pimentos
Salted water
1 c. creamed chicken soup
1 c. sliced water chestnuts
Buttered crumbs

Large bunch celery cut diagonally. Parboil celery in salted water for 8 minutes. Drain and put in buttered casserole dish. Add 1 cup creamed chicken soup, 1 small jar pimentos, 1 cup sliced water chestnuts. Mix well, top with buttered crumbs. Bake at 350 degrees until heated through (about 1/2 hour). Should bubble a little.