CELERY CASSEROLE

3 cups diced celery
1/4 cup slivered almonds
1/2 cup sliced water chestnuts, drained
1/4 cup + 1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 (4 oz) can sliced mushrooms, drained
1 cup chicken broth
3/4 cup half and half
1/2 cup Parmesan cheese, grated
1/2 cup soft bread crumbs
3 tablespoons melted butter or margarine
parsley
Cook celery till just tender (5 minutes) in a small amount of boiling water; drain. Combine celery, almonds, chestnuts and mushrooms. Mix well and pour into greased 12x8x2" baking dish.
Melt 1/4 cup + 1 tablespoon butter in heavy saucepan over low heat; blend in flour and cook for 1 minute, stirring constantly. Gradually add chicken broth and half and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour sauce over celery mixture.
Combine cheese and bread crumbs. Sprinkle over casserole. Drizzle melted butter over top.
Bake at 350° for 25 minutes. Garnish with parsley.