Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

4 cups celery — sliced diagonally
1 can creaam of chicken soup
1/4 cup bell pepper — choppee
1 can sliced water chestnuts
2 tablespoons butter — melted
2 slices white bread — broken into small
pieces
1/4 cup slivered almonds

Cook celery in salted water until barely tender. Drain. (Can be cooked ahead)

Add soup, bell pepper, and water chestnuts. Pour into greased long flat casserole dish.

Melt butter. Stir bread and almonds into butter until moist. Sprinkle over top of casserole. Bake 350° 30 to 35 min. until bubbles up good.

Per Serving (excluding unknown items): 159 Calories; 11g Fat (59.9% calories from fat); 4g Protein; 13g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 231mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat.

NOTES: Lib Tullos – Jackson, MS