DIXIE CELERY CASSEROLE

3 cups celery, cut in 1 inch slices
1 tsp salt
Water to cover
1 (10 3/4 oz) can cream of chicken soup
1/2 cup milk or half and half
1/2 tsp tabasco sauce
1/2 of and 8 oz can water chestnuts, about 15 sliced
1/4 cup sliced almonds
4 tbsp butter or margarine
3 tbsp soft bread crumbs

In medium saucepan, place celery, salt and water to cover. Cook 8 minutes on high heat. Drain.

In small mixing bowl, blend chicken soup with milk or half and half, tabasco and water chestnuts.

Butter an 8 inch casserole. Sprinkle celery over bottom. Cover with soup mixture. Dot with 2 tbsp butter.

Melt remaining butter in aucepan. Blend with almonds and bread crumbs. Sprinkle over top of casserole.

Bake at 350 for 35 minutes until golden brown.