4 c. diced celery
Water
Salt
Mushrooms, diced
5 oz. can water chestnuts
1 can cream of chicken soup
1 c. bread crumbs
1/2 can milk
Sm. jar chopped pimentos
Sm. can chopped green chilies
Grated cheddar cheese
1/4 c. slivered toasted almonds
2 tbsp. melted butter

Cook celery in salted water 10 minutes and drain. Mix with mushrooms, chestnuts, soup, milk and chili, pimento and cheese. Mix crumbs, almonds and butter. Add 1/3 of this to celery mixture and mix well. Put other 2/3 on top. Bake for 30 minutes at 350 degrees. Leftover chicken, turkey or ham is great in this.