Baked Chicken Thermidor

Ingridients

2 cups cooked, cubed chicken meat

1 cup diced celery

1 cup frozen green peas

1 (5 ounce) can water chestnuts, drained and chopped

1/2 cup toasted and sliced almonds

2 cups chopped red bell pepper

1/4 cup chopped onion

2 tablespoons chopped pimento peppers (optional)

2 tablespoons white wine

1 1/2 teaspoons lemon juice

1/2 cup milk

1 (10.75 ounce) can condensed cream of chicken soup

2 slices white bread, cut into cubes

1 cup shredded Cheddar cheese

Directions

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.