4 c. celery, cut diagonally
1 c. water chestnuts, sliced and drained
1 can cream of chicken soup (can use celery soup)
1/2 can pimentos, chopped
Buttered crumbs for topping (can be seasoned)

Cook celery in water until just tender, but crisp. Drain. Add other ingredients. Pour into 1 quart casserole. Top with buttered crumbs (can be seasoned ones). Bake at 350 for 30 minutes.