1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups fresh, frozen or drained canned corn
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup slivered almonds, optional
1/2 cup soft bread crumbs
In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter for 2-3 minutes or until vegetables are tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired.
Transfer to a 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.