4 c. celery, sliced 1 inch each
1 (5 oz.) can sliced water chestnuts, drained
1 can cream of chicken soup
1/3 can of milk
1/4 c. diced pimento (optional)
1/4 c. soft bread crumbs
1/4 c. toasted slivered almonds
2 tbsp. butter, melted

Cook celery in small amount of salted, boiling water until crisp and tender; drain. Mix celery with sliced water chestnuts, soup, milk, and pimento. Turn into buttered 1 quart casserole dish. In a small pan, toss bread crumbs, almonds, and butter together over low heat until almonds start to turn golden, careful not to burn. Sprinkle over casserole. Bake at 350 degrees for 35 minutes or until lightly browned and hot. Serves 4.