|Diagonally sliced celery||4 Cup (64 tbs) (1/4 inch)|
|Sliced pimiento||2 Ounce, drained and chopped (1 jar)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 can)|
|Condensed cream of chicken soup/Any other condensed cream soup||10 3⁄4 Ounce (1 can)|
|Water||1⁄4 Cup (4 tbs)|
Cook celery in 1 inch boiling salted water (1/2 teaspoon salt to 1 cup water) in tightly covered saucepan 5 minutes; drain.
Mix all ingredients in ungreased 1/2 quart casserole.
(Can be baked immediately.) Cover and refrigerate.
55 minutes before serving, heat oven to 350Â°.
Cover and bake Celery Bake until hot, 45 minutes.
Stir before serving; garnish with salted nuts.