Baked Chicken Thermidor recipe
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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 ½ cup toasted and sliced almonds 2 cups chopped red bell pepper ¼ cup chopped onion 2 tablespoons chopped pimento peppers 2 tablespoons white wine 1 ½ teaspoons lemon juice ½ cup milk 1 (10.75 ounce) can condensed cream of chicken soup 2 slices white bread, cut into cubes 1 cup shredded Cheddar cheese
Nutrition Info
- 357.5 caloriescarbohydrate: 22.3 gcholesterol: 65.1 mgfat: 17.9 gfiber: 4.7 gprotein: 26.5 gsaturatedFat: 6.1 gservingSize: -sodium: 598.8 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Baked Chicken Thermidor
Directions
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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, wine 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.