Yield: 8 Servings
|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, .