8 c. celery
2 cans cream of chicken soup
1 can water chestnuts, sliced, drained
2 sm. jars pimento, drained
1 c. slivered almonds
Croutons

Cut celery into 1 inch pieces. Cook gently for 8 minutes in salt water, drain. Mix soup, chestnuts and pimento and pour over celery in buttered 2 quart casserole. Top with 1 cup slivered almonds. Top that with a layer of croutons that have been tossed in butter. Bake at 350 degrees for 45 minutes. For 1/2 a recipe - 1 quart - bake at 350 degrees for 35 minutes.