4 c. sliced celery
1 can cream of chicken soup
1 c. milk
1 tsp. onion salt
1 tsp. curry powder
1 c. slivered almonds
1 (8 1/2 oz.) can water chestnuts, sliced & drained
2 tbsp. butter
3 tbsp. flour

Parboil celery until tender-crisp. Drain celery. Combine soup, milk, onion salt, curry powder and water chestnuts in a bowl. Melt butter in saucepan, add flour. Stir and cook until thick. Add to chicken soup mixture. In a greased 2 quart casserole, alternate layers of celery and sauce, ending with sauce. Sprinkle with dried bread crumbs. Bake at 350 degrees for 35 minutes. Serves 8.