5-6 cups cut up celery, cooked 7 minutes in a little water; drain. Mix with 2 (5 ounce) cans of water chestnuts, drained and sliced. Add 1 small jar drained and chopped pimentos. Add 1 can mushroom soup and 1 can cream of chicken soup. Pour into a 2 quart casserole. Sprinkle 1/2 cup soft bread crumbs over top. Bake 30 minutes in 350 degree oven, or until hot and bubbly. (One or two cans of mushrooms may be added to the casserole, if desired.) Serves 12.