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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 6 |
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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 Ingredients:
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 |
1/4 cup pimiento, diced |
1/2 cup soft breadcrumbs |
1/4 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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