2 c. celery, diced
2 tbsp. butter
2 tbsp. flour
1/4 c. cream or evaporated milk
1 can cream of chicken soup
1/4 c. almonds
Cheddar cheese, grated
Buttered bread crumbs

Boil celery 12 minutes and drain. Cut together butter and flour; add to cream and stir until smooth. Add soup, celery and almonds. Put in greased casserole dish. Cover with cheese and crumbs. Bake at 350 degrees until bubbly.