4 c. chopped celery, coarse
1/4 c. slivered toasted almonds
1/2 c. mushroom pieces
3 tbsp. flour
5 tbsp. butter
1/2 c. half and half
1 c. chicken broth
1/2 c. dry crumbs
1/2 c. Parmesan cheese
1 (6 oz.) can water chestnuts, sliced

Boil celery 5 minutes, drain. Mix with almonds, chestnuts, and mushrooms. Melt butter, add flour and cook until it bubbles. Add cream and chicken broth. Cook until it thickens. Blend celery mix into sauce and pour into ovenproof casserole. Top with crumbs and cheese. Heat in 375 degree oven until bubbly. Serves 8.