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Categories:
chicken frozen peas celery water chestnuts almonds green pepper onion olives white wine lemon juice salt milk cream of chicken soup Cheddar cheese
Viewed: 70 - Published at: 4 years agoIngredients
- 2 c. chunked cooked chicken
- 1 pkg. (10 oz.) frozen peas, cooked and drained
- 1 c. diced celery
- 1 can (5 oz.) water chestnuts, drained and sliced
- 1/2 c. sliced toasted almonds
- 2 Tbsp. chopped green pepper
- 1 Tbsp. grated onion
- 1/4 c. sliced ripe olives
- 1 Tbsp. white wine (optional)
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 c. milk
- 1 can (10 1/2 oz.) cream of chicken soup, undiluted
- 1 c. grated sharp Cheddar cheese
Method
- Preheat oven to 375°.
- In a 2-quart casserole, combine chicken, peas, celery, water chestnuts, almonds, green pepper, onion and olives.
- Sprinkle with wine, lemon juice and salt.
- Mix gently.
- In small saucepan combine milk and soup.
- Bring to a boil, stirring constantly.
- Add to casserole mixture and blend well. Place in oven for about 20 minutes.
- Remove and sprinkle with bread cubes, return to oven to toast bread cubes.
- Remove and sprinkle with grated cheese and return to oven until cheese is melted.
- Serves 6 to 8.
