6 cups celery, diced
1 can water chestnuts, diced
1 (small) jar pimento
2 (10 oz.) cans cream of chicken soup
1 package chicken in the basket crackers, crushed
1/2 cup butter
1/2 cup slivered almonds
Directions: Cook celery, bring to a boil and cook approximately six minutes. Place in casserole alternately with water chestnuts and pimentos. Pour soup over top. Melt butter, crush crackers and mix with butter and almonds. Place on top and bake 25 minutes at 350°F. Serves 12 or more.