Far East Celery

4 cups of one inch celery pieces
1 5-oz. can water chestnuts (drained and thinly sliced)
1 can condensed cream of chicken soup
1/4 c. diced pimento
1/2 c. soft bread crumbs
1/4 c. toasted slivered almonds
2 T. melted butter

Cook celery pieces in small amount of boiling, salted water till "crisp" done in about eight minutes.
Drain and mix celery with water chestnuts, soup and pimento.
Place in qt. casserole.
Toss bread crumbs with almonds and melted butter.
Sprinkle over mixture and bake for 35 minutes at 350°.
Cover for first 25 minutes then uncover to brown.

Serves