Celery Sizzle - cooking recipe

Ingredients

4 c. chopped celery (1-inch pieces)
1 can cream of chicken soup
1 can sliced water chestnuts
toasted almonds
buttered bread crumbs

Preparation

Simmer celery in water for 5 minutes.
Drain.
Combine soup, water chestnuts with juice and celery.
Put in a casserole and top with buttered crumbs and almonds.
Bake at 350\u00b0 for 30 minutes. Serves 6; 125 calories per serving.