6 c. celery, sliced
5 oz. water chestnuts, sliced
1/4 c. chopped pimento
1 can cream of chicken soup
1/4 c. slivered almonds
4 tbsp. butter
1 c. soft bread crumbs

Cook sliced celery 8 minutes in salted water. Drain. Mix celery, chestnuts, pimento and soup. Place in buttered 2 quart casserole. Melt butter. Pour over bread crumbs. Sprinkle almonds over casserole. Bake at 350 degrees for 30 minutes.