|Sliced celery||4 Cup (64 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Half and half||1 Cup (16 tbs)|
|Sliced water chestnuts||8 Ounce|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Buttered bread crumbs||1⁄3 Cup (5.33 tbs)|
|Freshly grated parmesan cheese||1 Ounce|
1)Preheat oven to 350 degrees
2)Take a pot,add water and par boil the celery for five minutes. Set aside.
3)Choose a medium saucepan,melt butter and add flour to cook for one minute,stirring constantly.
4)Pour the chicken broth and stir constantly.
5)Bring to a boil and add cream.
6)Pour into a greased 1 quart casserole dish
7)Add the drained celery,mushrooms,water chestnuts and almonds.
8)Toss the buttered breadcrumbs over the top liberally, and sprinkle parmesan.
9)Bake for 30 minutes till bubbly and light brown.
10)Serve hot and fresh.