Baked Celery Regal

4 cups diced celery

1 5oz can water chestnuts, drained and sliced

1 10oz can cream of chicken soup

1 8oz carton sour cream

⅛ tsp celery salt

½ cup dry bread crumbs

¼ cup slivered almonds

2 tbsp melted butter

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Cook celery in a small amount of water for about 7 to 8 minutes. Drain. Combine with water chestnuts, chicken soup, sour cream, and celery salt. Blend bread crumbs, almonds and melted butter. Mix half the crumb mixture into the first mixture and pour into a casserole. Sprinkle remaining crumbs over the top. Bake for 30 minutes at 350. Serves 5-6.