Place the celery into
a large saucepan and cover with water.
Place the pan over
medium heat and bring the water to a steady boil.
Continue cook 8
minutes or until the celery is tender.
Drain the
celery.
Add the chestnuts to
the celery and stir to combine.
Stir in the pimento
and chicken soup until all the ingredients are completely blended.
Sprinkle in the salt
and pepper in to the mixture and stir to incorporate.
Heat the oven to 350
degrees.
Spray a casserole
dish with a non stick cooking spray on the bottom and sides.
Spread the celery
mixture into the casserole dish.
Cover the top with
the toasted almond slices.
Bake 30 minutes or
until the casserole is completely heated through.
8
Servings
To toast the almonds
place them in a saucepan over medium high heat. Shake the pan and allow the almonds to toast for
about 5 minutes or until they are a golden brown. Add 2 tbsp. butter to the pan before the nuts
to give them a light buttery flavor.