Baked Chicken Thermidor recipe

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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
½ cup toasted and sliced almonds
2 cups chopped red bell pepper
¼ cup chopped onion
2 tablespoons chopped pimento peppers
2 tablespoons white wine
1 ½ teaspoons lemon juice
½ cup milk
1 (10.75 ounce) can condensed cream of chicken soup
2 slices white bread, cut into cubes
1 cup shredded Cheddar cheese

Nutrition Info

357.5 calories
carbohydrate: 22.3 g
cholesterol: 65.1 mg
fat: 17.9 g
fiber: 4.7 g
protein: 26.5 g
saturatedFat: 6.1 g
servingSize: -
sodium: 598.8 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Makes 6 very generous servings. Great for a pot luck.

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