Baked Chicken Thermidor

A big, cheesy chicken-pot-pie brimming with vegetables.

• Calories: 358 Calories

Ingredients

• ½ cup milk
• 1 cup shredded Cheddar cheese
• 1 ½ teaspoons lemon juice
• ½ cup toasted and sliced almonds
• 1 (10.75 ounce) can condensed cream of chicken soup
• ¼ cup chopped onion
• 2 cups chopped red bell pepper
• 1 cup diced celery
• 2 tablespoons white wine
• 2 cups cooked, cubed chicken meat
• 1 cup frozen green peas
• 1 (5 ounce) can water chestnuts, drained and chopped
• 2 tablespoons chopped pimento peppers (Optional)
• 2 slices white bread, cut into cubes

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 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.