Baked Chicken Thermidor

Name: Baked Chicken Thermidor
Yield: 6
Ingredients: 2 cups cooked, cubed chicken meat; 1 cup diced celery; 1 cup frozen green peas; 1 (5 ounce) can water chestnuts, drained and chopped; 0.5 cup toasted and sliced almonds; 2 cups chopped red bell pepper; 0.25 cup chopped onion; 2 tablespoons chopped pimento peppers; 2 tablespoons white wine; 1.5 teaspoons lemon juice; 0.5 cup milk; 1 (10.75 ounce) can condensed cream of chicken soup; 2 slices white bread, cut into cubes; 1 cup shredded Cheddar cheese

Recipe by Ann from allrecipes.com

Dinner

Ingredients

6 servings

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2 cups cooked, cubed chicken meat
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1 cup diced celery
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1 cup frozen green peas
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1 (5 ounce) can water chestnuts, drained and chopped
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0.5 cup toasted and sliced almonds
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2 cups chopped red bell pepper
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0.25 cup chopped onion

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2 tablespoons chopped pimento peppers
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2 tablespoons white wine
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1.5 teaspoons lemon juice
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0.5 cup milk
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1 (10.75 ounce) can condensed cream of chicken soup
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2 slices white bread, cut into cubes
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1 cup shredded Cheddar cheese

Instructions

Preheat oven to 375 degrees F (190 degrees C).
In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.