4 c. green celery, cut on diagonal into 1/2-inch slices (measure after chopping)
1/4 c. pimentos, chopped
1 (5 oz.) can water chestnuts, thinly sliced
1 can cream of chicken soup (no water)
1 slice bread, cut or pulled into small cubes or pieces
1/4 c. blanched almonds, thinly sliced
2 tbsp. melted butter

Cook celery in small amount of salted water until barely tender. Drain celery and place in casserole. Add pimento, water chestnuts and soup. Stir carefully until fairly well blended. Melt butter in small saucepan; add bread crumbs and almonds. Toss. Place mixture over top of casserole; bake in 350°F oven until brown, about 35 minutes.

Serves 6 to 7.