Baked Chicken Thermidor
Description
A big, cheesy chicken-pot-pie brimming with vegetables.
Ingredients
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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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1/2 cup toasted and sliced almonds
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2 cups chopped red bell pepper
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1/4 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 1/2 teaspoons lemon juice
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1/2 cup milk
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1 (10 3/4 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
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
2
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.
3
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.
4
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.