Far East Celery

6-8 large ribs celery
1 (5 oz) can sliced water chestnuts, drained
1 can cream of chicken soup
1 jar diced pimiento
¼ cup slivered almonds
2 Tbsp butter
*Cut celery in ¾ into diagonal strips. Boil in small amount of water for 8 minutes. Mix celery, water chestnuts, soup and pimiento and put into buttered casserole. Brown almonds in the butter and sprinkle over the top of the casserole. Bake at 350˚ for one hour.