Ingredients
4 cups celery cut up
1 can water chestnuts, drained and sliced thin
1 can undiluted cream of chicken soup
1 small jar pimento sliced
¼ cup almonds toasted in 2 tablespoons butter
½ cup toasted (in) butter (crackers or bread) crumbs
Directions
Cook celery in small amounts of water about 4 minutes (should be crunchy); mix chestnuts, soup and pimento together and add celery. Put in buttered casserole and top with bread crumbs and toasted almonds. Bake at 350 degrees about 30 minutes. Can be prepared night before serving.
Serves 8 to 10