Baked Chicken Thermidor Recipe

Baked Chicken Thermidor Recipe

  • 2 cups cooked, cubed chicken meat
  • 1 cup diced celery
  • 1 cup frozen green peas
  • 1 (5 ounce) can water chestnuts, drained and chopped
  • 1/2 cup toasted and sliced almonds
  • 2 cups chopped red bell pepper
  • 1/4 cup chopped onion
  • 2 tablespoons chopped pimento peppers (optional)
  • 2 tablespoons white wine
  • 1 1/2 teaspoons lemon juice
  • 1/2 cup milk
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2 slices white bread, cut into cubes
  • 1 cup shredded Cheddar cheese
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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. 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 9×13 inch baking dish. Top with bread crumbs.
  4. 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.
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