4	Cups	Celery, sliced
1	15 oz. can	Sliced water chestnuts, drained
1	Can	Cream of Chicken soup
1	2 oz. jar	Diced pimento
1/4	Cup	Butter or margarine
1	Cup	Bread crumbs
1/4	Cup	Slivered almonds, toasted

Cook celery in small amount of boiling water for 5 minutes. Drain and mix celery with water chestnuts. Add soup and pimento and place entire mixture in a greased 1-quart casserole dish. Meanwhile, melt margarine. Add bread crumbs and almonds. Top celery mixture with this and bake for 35 minutes at 350degrees

YIELD: 6 Servings