Celery-Almond Casserole

• 4 cups celery, cut in 1-inch pieces
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 12 cup sour cream
• 1 cup toasted slivered almonds
• 1 (4 ounce) can water chestnuts, drained and sliced
• buttered soft breadcrumbs

1. Cook celery in a small amount of boiling salted water until it is tender, but still crisp- Drain.
2. Stir in soup, sour cream, almonds and sliced water chestnuts.
3. Spoon mixture into a buttered shallow 2-quart baking dish, sprinkle with buttered crumbs.
4. Bake at 350 degrees for 30 minutes.

celery, condensed cream, sour cream, almonds, water chestnuts, buttered soft breadcrumbs

Taken from www.food.com/recipe/celery-almond-casserole-126849 (may not work)