4 c. celery, cut in 1 inch pieces
1 can water chestnuts, sliced thin
Dash of salt and pepper
1 can cream of chicken soup
1/2 c. soft bread crumbs
1/4 c. sliced almonds
3 tbsp. melted butter

Cook celery in small amount of boiling water until crisp, about 8 minutes. Mix celery and water chestnuts in quart casserole, season to taste. Add soup and mix lightly. Sprinkle the bread crumbs and almonds over the top of casserole and drizzle with melted butter. Bake 35 minutes in 350 degree oven.