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Categories:Viewed: 163 - Published at: 6 years ago
Ingredients
- 4 c. one-inch pieces celery
- 5 oz. can water chestnuts
- 1 can cream of chicken soup
- 1/4 c. diced pimento
- 1/2 c. soft breadcrumbs
- 1/4 c. toasted slivered almonds
- 2 Tbsp. melted butter or margarine
Method
- Cook celery in a little boiling water until crisp done, about 8 minutes.
- Mix celery with water chestnuts which have been drained and thinly sliced.
- Add chicken soup and diced pimento. Place in a one-quart casserole.
- Toss breadcrumbs with almonds and melted butter.
- Sprinkle over casserole.
- Bake at 350° for 45 minutes or until hot.
- Serves 6.
