Name: Baked Chicken Thermidor
Yield: 6
Ingredients: Cooked, cubed chicken meat - 2 cups; Diced celery - 1 cup; Frozen green peas - 1 cup; Water chestnuts, drained and chopped - 1 (5 ounce) can; Toasted and sliced almonds - ½ cup; Chopped red bell pepper - 2 cups; Chopped onion - ¼ cup; Chopped pimento peppers (Optional) - 2 tablespoons; White wine - 2 tablespoons; Lemon juice - 1 ½ teaspoons; Milk - ½ cup; Condensed cream of chicken soup - 1 (10.75 ounce) can; White bread, cut into cubes - 2 slices; Shredded Cheddar cheese - 1 cup

Ingredients for - Baked Chicken Thermidor

1. Cooked, cubed chicken meat 2 cups

2. Diced celery 1 cup

3. Frozen green peas 1 cup

4. Water chestnuts, drained and chopped 1 (5 ounce) can

5. Toasted and sliced almonds ½ cup

6. Chopped red bell pepper 2 cups

7. Chopped onion ¼ cup

8. Chopped pimento peppers (Optional) 2 tablespoons

9. White wine 2 tablespoons

10. Lemon juice 1 ½ teaspoons

11. Milk ½ cup

12. Condensed cream of chicken soup 1 (10.75 ounce) can

13. White bread, cut into cubes 2 slices

14. Shredded Cheddar cheese 1 cup

How to cook deliciously - Baked Chicken Thermidor

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.