4 c. coarsely chopped celery
1 can sliced water chestnuts, drained
1/2 c. mushroom pieces
5 tbsp. butter
3 tbsp. flour
1/2 c. milk or half and half
1 c. chicken broth

TOPPING:

1/2 c. bread crumbs
1/2 c. grated Parmesan cheese
1/4 c. slivered, blanched almonds

Boil celery 5 minutes and drain. Melt butter and stir in flour. Add chicken broth and milk to make a white sauce. Salt and pepper to taste.

Combine celery, mushrooms, water chestnuts and sauce. Pour in buttered baking dish. Top with cheese, bread crumbs and almonds. Bake at 375 degrees for 20-25 minutes or until bubbly. Serves 8.