 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Makes 6 very generous servings. Great for a pot luck. 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 |
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:
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.
|
|