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

Parboil celery until tender-crisp (about 10 minutes), drain well. Combine cream of chicken soup, milk, onion salt, curry powder, almonds and water chestnuts in bowl. Melt butter in saucepan, sprinkle flour over it, stir until thick. Add to chicken soup mixture and stir until blended. In buttered two quart casserole dish, alternate layer of celery and sauce, ending with sauce. Sprinkle bread crumbs on top. Bake in 350 degree oven for 35 minutes. Serves 8.