Exotic Celery - Lucille Rhodes

(This is a favorite of Aunt Pat’s)

4 heaping cups finely sliced celery  

1 can cream of chicken soup
1 jar chopped pimento with liquid  
1 small can sliced water chestnuts
1 cup slivered almonds, (sautéed in butter)

Cook celery in boiling water for 5 minutes.  Check for tenderness.  You don’t want them mushy, but you also don’t want them to crunchy or hard.  Drain celery, mix with soup, pimento, and water chestnuts.  Put into a greased casserole dish and top with almonds.  Bake at 350º for 30 minutes.