Baked Chicken Thermidor

Ingredients

• cup scooked, cubed chicken meat
• cup diced celery
• cup frozen green peas
• (5 ounce) can water chestnuts, drained and chopped
• 1/2 cup toasted and slice d almonds
• cup schopped red bell pepper
• 1/4 cup chopped onion
• tablespoon schopped pimento peppers (Optional)
• tablespoon swhite wine
• 1/2 teaspoon slemon juice
• 1/2 cup milk
• (10.75 ounce) can condensed cream of chicken soup
• slice swhite bread, cut into cubes
• cup shredded Cheddar cheese

Instructions

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.