“This is the most wonderful change of pace recipe.It's a very elegant and pretty dish.And of course it tastes great too! People always want the recipe”
READY IN:
43mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 cups celery, sliced in 1-inch pieces
  • 1 (8 ounce) can water chestnuts, chopped
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 14 cup pimiento, diced
  • 12 cup soft breadcrumbs
  • 14 cup almonds, sliced
  • 3 tablespoons butter, melted

Directions

  1. Bring a small amount of salted water to a boil.
  2. Add your sliced celery.(I cut it on the bias)Cook for no more than 8 minutes. You want it to stay crunchy.
  3. Drain and combine with the pimentos, soup, and water chestnuts.
  4. Place in a sprayed 9x9 casserole.
  5. Combine the breadcrumbs, almonds and melted butter and sprinkle over the top.
  6. Bake at 350F 20 minute until it bubbles.
  7. PS: If you can buy PANKO(Asian Breadcrumbs), use those instead of the soft breadcrumbs.
  8. The recipe is very old, and Pankowas not available.

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