Baked Chicken Thermidor

• 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

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.

chicken meat, celery, frozen green peas, water chestnuts, almonds, red bell pepper, onion, pimento peppers, white wine, lemon juice, milk, condensed cream, white bread, cheddar cheese

Taken from www.allrecipes.com/recipe/8893/baked-chicken-thermidor/ (may not work)