4 1/2 c. diagonally sliced celery
1/4 c. diced pimiento
10 1/2 oz. cream of chicken soup
4 tsp. melted butter
2 tbsp. Parmesan cheese

Cook celery in water for 5 minutes or until tender and crisp. Drain and add water chestnuts, pimientos, almonds, and soup. Pour into 1 1/2 quart buttered baking dish. Combine topping ingredients; sprinkle over top of casserole. Bake at 350 degrees for 25 minutes or until crumbs are golden brown. Yields 8 servings.