4 c. celery, cut diagonally 1/2"
1 can cream of chicken soup
5 oz. can water chestnuts, sliced
1 sm. jar diced pimento
1/2 c. soft bread crumbs
1/2 c. almonds, browned in butter
1/2 c. Cheddar cheese, grated

Cook celery in salted water, 8 minutes. Mix celery, soup, water chestnuts, pimento and put in 8 x 8 inch baking dish. Top with bread crumbs, then almonds and lastly the cheese. Bake at 350 degrees for 35 minutes.