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4 c. sliced celery
2 (5 oz.) cans water
chestnuts, drained
2 Tbsp. melted butter
1 can cream of chicken soup
1/2 c. pimento, diced
1/2 c. bread crumbs
1/4 c. slivered almonds

Slice celery, diagonally and cook in 2 tablespoons water
in 2 quart covered casserole until almost tender in microwave
about 8 to 10 minutes. Drain and slice water chestnuts and add
to celery. Add cream of chicken soup and diced pimento. Brown
bread crumbs and slivered almonds in 2 tablespoons melted
butter. Stir after 1 minute. Sprinkle topping over celery
mixture. Thoroughly heat casserole, 8 to 10 minutes, covered
with paper toweling in microwave.

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