This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Water Chest-Nut Hot Dish

2 cans water chestnuts sliced
1 can cream of chicken soup (RecipeCurio note: there are two brackets beside this, but maybe one is an L for large?)
5 stalks celery or 2 cups celery cut diagonally (about 1/2 inch pieces)
1 jar pimento
1 can mushrooms
salt & pepper to taste
1 Tbls dry onions

Saute 1/3 cup butter, celery & onions for about 2 mins. Pour all ingredients into casserole. Bake in 350° oven until heated. Do not overcook as celery should be piping hot but still crunchy.

Cut up chicken or turkey may also be added.