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

Ann
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Ingredients

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

Directions

  • 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

357 calories; 17.9 g total fat; 65 mg cholesterol; 599 mg sodium. 22.3 g carbohydrates; 26.5 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2003
Very nice. Easy to make and quite tasty. Reminds me of the diner version. Read More
(4)

Most helpful critical review

Rating: 3 stars
04/01/2005
Veggies too crunchy even after I sauted prior to assembling. I had to make a lot of changes to this just to make it work. Should use a 11x7 inch dish. Read More
(7)
13 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/23/2003
Very nice. Easy to make and quite tasty. Reminds me of the diner version. Read More
(4)
Rating: 3 stars
04/01/2005
Veggies too crunchy even after I sauted prior to assembling. I had to make a lot of changes to this just to make it work. Should use a 11x7 inch dish. Read More
(7)
Rating: 5 stars
01/23/2003
Very nice. Easy to make and quite tasty. Reminds me of the diner version. Read More
(4)
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Rating: 3 stars
09/05/2003
This recipe was bland and flavorless. My husband said it was 'ok'. All I could taste was the red bell pepper. Definitely not worth the effort it takes to prepare. Read More
(3)
Rating: 5 stars
01/23/2003
I REPLACED THE BREAD TO A DOUBLE PIE CRUST CASSEROLE AND IT WAS GREAT!!!!! Read More
(3)
Rating: 5 stars
07/29/2004
Very very yummy! I made this recipe when I wanted a comforting food -- boy did I find it! I was afraid it was going to taste "canned soupy" but not at all. I did make the following changes: no water chesnuts no pimento chicken broth instead of wine italian bread crumbs instead of the white bread and Monterey Jack for cheese. I also added 4 potatoes that I cubed and nuked a bit while I was chopping the rest. Absolutely divine - unfortunately I had to share! Read More
(3)
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Rating: 5 stars
01/23/2003
This is a great chicken recipe... My husband loved it... and want me to make every week! Read More
(3)
Rating: 3 stars
01/23/2003
This dinner was ok but we preferred the Almond Chicken casserole. I thought this recipe had too much red pepper and not enough flavour. Needed some spices in it. I don't think I will make it again. Read More
(3)
Rating: 5 stars
01/23/2003
This was simple and good! I used packaged bread crumbs instead of the bread cubes and it tasted great! Read More
(3)
Rating: 3 stars
01/23/2003
This tasted a lot better the second day. I felt it was a little liquidy on the first day. I don't think I will cook it again. Read More
(3)