4 c. sliced celery
1 (5 oz.) can water chestnuts, sliced
1 can cream of chicken soup
1/4 c. diced pimientos
1/2 stick butter
Dry bread crumbs
1/4 c. sliced almonds

Cook celery in boiling water for 8 minutes. Drain thoroughly and combine with other ingredients, except crumbs, butter and almonds. Put in buttered casserole and spread crumbs, butter and almonds on top. Bake at 350 degrees for 35 minutes.