1 stalk celery (4 c. sliced celery)
1 (5 oz.) can sliced water chestnuts
1 can cream of chicken soup
1/4 c. diced pimento
1/4 c. toasted almonds
2 tbsp. butter

Cook 4 cups of 1 inch celery pieces in small amount of boiling water until crisp-tender, about 8 minutes. Drain.

Mix celery, water chestnuts, soup and pimento. Place in a buttered casserole dish. Combine toasted almonds and melted butter. Sprinkle over casserole. Bake in 350 degree oven for 35 minutes. Serves 6.

Living Skills Teachers (Cooper)