4 c. celery, 1" slices
1 (5 oz.) can water chestnuts, sliced
1 can cream of chicken soup
1/4 c. pimiento, diced
1/2 c. soft bread crumbs
1/4 c. toasted almonds

Cook celery in small amount of salted water, about 7 to 8 minutes, just until crisp. Drain and mix with drained chestnuts, soup and pimiento in 1 quart casserole. Toss almonds and bread crumbs with 2 tablespoons butter until lightly browned; sprinkle over casserole. Bake at 350 degrees for 35 minutes.