4 c. coarsely chopped celery
1/4 c. slivered almonds
1 (6 oz.) can sliced water chestnuts
1/2 c. canned mushrooms
5 tbsp. butter
3 tbsp. flour
1/2 c. heavy cream
1 c. chicken broth
1/2 c. bread crumbs
1/2 c. Parmesan cheese

Boil celery for 5 minutes. Drain then mix with almonds, chestnuts, and mushrooms. Melt the butter in a saucepan, add the flour and cook roue until it bubbles, add the cream and broth; cook until thick.

Blend celery mixture into the sauce; pour into casserole. Top with bread crumbs and cheese. Heat at 375 degrees until hot and bubbly.