4 1/2 cups celery, in 1/8" slices
1 T butter, melted
1/2 teaspoon salt
1/2 cup water
1 can (10 oz) cream of chicken soup
1 cup canned mushrooms, sliced
1 can (6 oz) water chestnuts, sliced
1 can (2 oz) pimento
1/2 cup bread crumbs
2 T butter, in pieces
Toss almonds and melted butter. Bake at 350 just until golden. Set aside.
Simmer celery in salt water for 6 minutes (until crispy tender). Drain. Put in buttered 2 quart casserole dish.
Combine soup concentrate, mushrooms, water chestnuts, and pimento. Pour over celery.
Sprinkle with bread crumbs and almonds. Dot with butter.
Bake at 350 for 20 minutes (until bubbling and brown).