4 c. thinly sliced celery
1 c. thinly sliced zucchini
1/4 c. slivered almonds
3/4 c. sliced water chestnuts
1 or 2 (4 oz.) cans sliced mushrooms, drained
1/4 c. plus 1 tbsp. butter
4 tbsp. all-purpose flour
1 c. chicken broth
3/4 c. half & half
1/2 c. (2 oz.) grated Parmesan cheese
1/2 c. soft bread crumbs
3 tbsp. butter, melted
Parsley sprigs on top

Cook celery and zucchini in boiling water just until tender (about 5 minutes); drain. Combine celery, zucchini, almonds, water chestnuts, and mushrooms. Mix well and pour into greased 12 x 8 x 2 inch baking dish. Melt butter in heavy saucepan over low heat; blend in flour and cook 1 minute, stirring constantly. Gradually add chicken broth and half & half; cook over medium heat, stirring, until thickened and bubbly. Pour sauce over celery mixture. Combine cheese and bread crumbs; sprinkle over casserole. Drizzle melted butter over top. Bake at 350 degrees for 25 minutes. Garnish with parsley. Yield: 8 servings.