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

Cook 4 cups of 1 inch celery slices in small amount of boiling water for 8 minutes; drain. Mix celery with sliced water chestnuts, cream of chicken soup and diced pimento. Put in casserole.

Toss bread crumbs, almonds and melted butter. Sprinkle over casserole. Bake at 350 degrees for 35 minutes. Serves 6.