Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Celery |
| 1 can | Cream of chicken soup |
| ¼ cup | Slivered; blanched almonds |
| 2 tablespoons | Chopped pimento |
| ½ cup | Seasoned bread crumbs |
| 2 tablespoons | Butter; melted |
Cut celery into 1 inch strips; boil in salted water for about 12 minutes or until tender. Combine celery, soup, almonds and pimento; place in casserole. Mix crumbs in butter and sprinkle over casserole. Bake uncovered at 350 degrees for 30 minutes. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .