Rating: 4.5 stars 4.2
14 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

Makes 6 very generous servings. Great for a pot luck.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

358 calories; protein 26.5g; carbohydrates 22.3g; fat 17.9g; cholesterol 65.1mg; sodium 598.8mg. Full Nutrition
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