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Baked Chicken Thermidor
Baked Chicken Thermidor
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Cheesy Chicken Pot Pie loaded with veggies.
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
  • 0.5 cup toasted and sliced almonds
  • 2 cups chopped red bell pepper
  • 0.25 cup chopped onion
  • 2 tablespoons chopped pimento peppers
  • 2 tablespoons white wine
  • 1.5 teaspoons lemon juice
  • 0.5 cup milk
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2 slices white bread, cut into cubes
  • 1 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 375°F (190°C) to get it nice and hot for your recipe.
  • Combine chicken, celery, peas, water chestnuts, 1/4 cup almonds, bell pepper, onion, pimiento, wine, and lemon juice in a large heat-resistant bowl. Mix ingredients together.
  • Heat the milk and soup in a saucepan over low heat, stirring occasionally. Combine the soup/milk mixture with the chicken mixture in a bowl and mix thoroughly. Transfer the mixture to a lightly greased 9x13 inch baking dish and sprinkle with bread crumbs before baking.
  • Bake casserole in the oven until bubbly, about 20 minutes. Sprinkle cheese on top and bake for an additional 5 to 6 minutes. Finish by sprinkling remaining 1/4 cup almonds on top before serving.

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