Celery Casserole
(Serves 8-10)
Mary Kaye Lovingood

6 Cups Celery (cut in 1" pieces)
1 Can Water Chestnuts (sliced)
1 Small Can Pimentoes (sliced)
1 Can Cream of Chicken Soup
Bread Crumbs or Slivered Almonds

Parboil celery for 5 min.
Combine the ingredients in a 1 1/2 Qt. Casserole.
Top with buttered crumbs or slivered almonds.
Bake at 350 degrees for 30 min.