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Categories:Viewed: 62 - Published at: 3 years ago
Ingredients
- 4 c. celery
- 1 (5 oz.) can water chestnuts, drained and sliced
- 1/4 c. pimientos, diced
- 1 can cream of chicken soup
- 1 c. soft bread crumbs
- 2 Tbsp. butter, melted
- 1/4 c. slivered almonds
Method
- Slice celery on diagonal; cover with water and cook until tender.
- Drain.
- Add water chestnuts, pimientos and soup.
- Mix well.
- Put into greased casserole.
- Cover with crumbs, butter and almonds.
- Bake at 350° for 30 minutes.