baked chicken thermidor

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 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, 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.