4 c. celery, cut in 1 in. pieces
1 (15 oz.) can water chestnuts, drained and sliced
1 can cream of chicken soup
1 sm. jar pimento, drained and chopped
2 tbsp. butter
1/2 c. slivered almonds
1/2 c. bread crumbs

Cook celery in small amount of boiling, salted water for about 8 minutes; drain. Mix celery, water chestnuts, soup, and pimento in a 1 quart casserole. Melt butter in skillet and lightly brown almonds. Add bread crumbs and sprinkle mixture over casserole. Bake at 350 degrees for 35 minutes.