|Celery||4 Cup (64 tbs), cut diagonally in large chunks|
|Canned water chestnuts||8 Ounce, sliced|
|Canned mushrooms||4 Ounce, sliced|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Diced pimento||1⁄4 Cup (4 tbs)|
|Red pepper||To Taste|
|Seasoned bread crumbs||1 Ounce|
Boil celery in salted water for 5 minutes.
Place celery in greased casserole and add water chestnuts, mushrooms, almonds, butter, soup and pimento.
Salt and pepper to taste.
Mix well and top with seasoned bread crumbs.
Bake uncovered at 350 degrees for 30 minutes.
Almonds may be toasted and used as topping with bread crumbs and garlic powder.