4 c  Celery
1 cn Cream of chicken soup
1/4 c  Slivered; blanched almonds
2 tb Chopped pimento
1/2 c  Seasoned bread crumbs
2 tb Butter; melted

Cut celery into 1 inch strips; boil in salted water for about 12 minutes or
until tender. Combine celery, soup, almonds and pimento; place in
casserole. Mix crumbs in butter and sprinkle over casserole. Bake uncovered
at 350 degrees for 30 minutes. Serves 8.