4 c. celery, chop coarse
1/4 c. slivered almonds
1 (6 oz.) can water chestnuts, sliced
1/2 c. canned mushroom pieces
4 tbsp. butter
3 tbsp. flour
1/4 c. 2% milk
1/4 c. evaporated milk
1 1/2 c. chicken broth
1/2 c. dry bread crumbs
1/2 c. Parmesan cheese
Salt

Boil celery in water for 5 minutes (no longer), drain, mix with almonds, water chestnuts and mushrooms. Melt butter in saucepan, add flour, cook until it bubbles. Add the milks and chicken broth, cook until thick. Blend celery mixture into sauce. Add salt to taste. Pour into a buttered casserole. Top with bread crumbs and cheese. Bake in a 350 degree oven until bubbly.