Ingredients
4-1/2 cups sliced celery1 can (8 ounces) sliced water chestnuts, drained1/4 cup diced pimientos1/4 cup slivered almonds1 can (10-3/4 ounces) condensed cream of chicken soup, undilutedTOPPING:1/2 cup dry bread crumbs4 teaspoons butter, melted2 tablespoons sesame seeds2 tablespoons grated Parmesan cheese
Preparation
Cook celery in water for 5 minutes or until crisp-tender; drain. Add the water chestnuts, pimientos, almonds and soup. Pour into greased 1-1/2-qt. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25 minutes or until crumbs are golden brown.
