Serves: 8
Total Calories: 268

4 cups celery coarsely chopped
1/4 cup almonds slivered, blanched
1 (6-ounce) can water chestnut (sliced)
1/2 cup mushrooms canned pieces
5 tablespoons butter
3 tablespoons flour
1/2 cup half and half
1 cup chicken broth
1/2 cup bread crumbs dry
1/2 cup Parmesan cheese

Boil celery for five minutes. Drain, then mix with almonds, chestnuts and mushrooms.

Melt the butter in a saucepan, add the flour and cook roux until it bubbles add the cream and chicken broth, cook until thick.

Blend celery mixture into the sauce, then pour into oven proof casserole. Top with bread crumbs and cheese. Heat in a 375° oven until hot and bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 268
Calories from Fat: 128

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